Butter Cake, a vintage recipe!

Butter Cake is a vintage recipe that's been around for many generations. This is from the archives of my Aunt Faye's recipes. I needed to get back to posting more of her recipes. I'll work on that this week. This is made with a boxed cake mix. The first boxed cake mix was introduced in America in 1948. I know that my Aunt made this cake in the mid to late 50's when she was a personal chef in Michigan!
She made this for out family gatherings too.
I hope you have a chance to stroll down memory lane and try some of America's vintage recipes.I've posted many of them on the blog.
The 9"X13" baking pan was introduced in 1920. I blogged about it in a post titled, 1960's American Desserts made in the Classic 9"X13" Pan. You can research it on my blog.

Butter Cake:

1 - (18.25oz.) box of yellow cake mix
2 sticks of butter, divided. 1 for the cake and 1 for the topping.
4 eggs, divided
2 tsp vanilla, divided
1 - (8oz.) package of cream cheese, room temperature
4 C confectioner's sugar

Cake:
In a bowl, combine:
cake mix
1 stick of butter, melted
1 tsp vanilla
2 eggs
Mix well
Spread in a 9"X13" baking pan, greased with my Pan Release Mixture ( on the blog, under Tips, Hints and More)

In a bowl, with a hand mixer:
cream cheese
2 eggs
1 tsp vanilla
1 stick of butter, melted
gradually add confectioner's sugar
Mix well
Spread over the batter

Bake at 350 degrees for 40 - 50 minutes
Cool completely
Serve with Vanilla Ice Cream or Whipped Cream

Enjoy!
Peace in the Kitchen!

Roasted Chickpea Snack

This is definitely a Hippy in the Kitchen snack!
It's from a blog that I follow ( Food 52) .
I volunteered to so a taste test of the recipe. THey posted a list of many recipes that they wanted readers to prepare and write a critique.
Apparently I wasn't the only one that volunteered to test this recipe so they ended up with too many and I didn't have to do it.
I liked the recipe so much that I wanted to share it.

1- 15 oz. can of chickpeas ( garbanzo beans), rinsed and drained

1 TBS olive oil

1 TBS grated parmesan cheese

1/4 tsp sweet hungarian paprika

1/4 tsp regular paprika

1/8 tsp cumin

1/8 tsp cayenne pepper

1/8 tsp garlic powder

1/8 tsp onion powder

1 TBS fresh lime juice

In a bowl, whisk well:
All ingredients except the beans

Add beans and coat well.

Spread them on a sheet pan, lined with foil, in a single layer.

Bake at 425 degrees for 20 minutes.

Remove from the oven, stir well and continue baking for 10 -15 minutes more.

Check every 5 minutes to prevent burning.

Remove and cool completely on the pan.

Store in a covered container.

Enjoy!
Peace in the Kitchen!

Hatch Jack Cheese Soup

Hatch Jack Cheese Soup

This can be made with Monterey Jack or Pepper Jack Cheese if you don't have access to Hatch Jack Cheese.
As the weather cools down and Fall and Winter approach, I make Soup!
I make it every weekend.  I  create many original soup recipes. and I have hundreds of recipes available to me. When we go to the Mennonite Central Conference Sale in Kansas every year, I immediately go to the booth that sells Mennonite and Amish family recipe books. They have incredible Soup recipes.
Here's one of them. I have adapted it to make it my own. It can certainly be made with Cheddar Cheese. I liked the idea of a "white" creamy soup.

4 TBS butter
1/2 C finely chopped onion
1 clove of garlic, minced
4 TBS flour
2 C milk
1 C vegetarian broth
1 C heavy cream
1 C of shredded Hatch Jack Cheese
1/2 C canned diced green chiles

Melt butter in a soup pot on medium heat
Add onion and garlic
Saute until soft
Add flour and whisk until smooth

Combine milk and vegetable broth
Slowly add it to the flour mixture, stirring constantly until it begins to thicken
Reduce heat to low
Add cream
Gradually add cheese, stirring constantly
Do not allow it to boil
Fold in Chiles

Enjoy!
Peace in the Kitchen!

Tropical Dump Cake

Dump Cake is an iconic recipe that has been made in most families for generations. It's simple, and a great dessert to take to a family gathering, or a church supper. It's also an iconic American 9"X13" baking dish recipe.  There are many versions, many flavor options. This one is new to me and it's delicious!

Tropical Dump Cake:

1 - 20 oz. can of cubed pineapple ( pineapple chunks), including the liquid
1 - 15 oz. can of tropical fruit, including the liquid
1 package of orange cake mix
1 1/2 sticks of butter
1/2 C instant oatmeal
1 C coconut flakes

Pour pineapple and tropical fruit with the liquid into a 9"X13" baking dish.
Pour dry cake mix evenly over the fruit
Mix oatmeal and coconut together and sprinkle it evenly over the top
Bake at 350 degrees for 1 hour

Serve with Vanilla Ice Cream or Whipped Cream.

Enjoy!
Peace in the Kitchen!

Texas Black Beans

As a vegetarian I eat a lot of beans. As I've mentioned before, we eat beans in Texas. We're influenced by Mexican and Cuban cuisine and that includes many versions of beans.
Here's a great black bean recipe!
They can be served as a side dish , in Tex - Mex Salad, in Tacos and more!


2 TBS olive oil
1 onion, diced
2  red bell peppers, diced
2 green bell peppers, diced
2 jalapenos, diced
3 - (19oz.) cans of black beans, rinsed and drained
1 C water
1/4 C red wine ( Hearty Burgundy)
2 tsp sugar
1 tsp dry oregano
salt and pepper to taste
2 green onions, the entire onion, chopped
1/4 C chopped fresh cilantro

Saucepan:
heat oil
Add:
onion
red pepper
green pepper
jalapeno
Saute, 3 minutes.

Add:
beans
water
wine
sugar
oregano
salt
pepper
Bring to a boil
Reduce to simmer
Simmer 30 minutes
Fold in green onions and cilantro.

Enjoy!
Peace in the Kitchen!

Black Eyed Peas

I don't know if it's a Texas tradition or do other states eat Black Eyed Peas on the first day of the new year? We love Black Eyed Peas in Texas, anytime of the year. I think we just have a passion for food here.
There are so many recipes for Black Eyed Peas from simple and plain to decadent. We eat a lot of Texas Caviar that's made with Black Eyed Peas.
This recipe is made with a dressing and very tasty.

2 C shelled black eyed peas
1 C vegetable oil
1/3 C red wine vinegar
1 clove of garlic, minced
1 tsp salt
1 tsp pepper
1 TBS minced parsley
1 small red onion, thinly sliced

Saucepan, over medium heat:
Cover peas with water
Bring to a boil
Simmer for about 30 - 40 minutes, or until tender yet firm.

Make the dressing:

In a bowl, whisk together:
oil
vinegar
garlic
salt
pepper
parsley
Mix well

Drain the peas
Toss in the onion slices
Add dressing
Cover and refrigerate at least 24 hours, or up to 2 weeks.

Enjoy!
Peace in the Kitchen!

Texas Pecans

I have many recipes for flavored nuts. There are several posted on the blog.
Here's another favorite.

Texas Pecans:

2 TBS butter
1/4 C Worcestershire Sauce ( I use a vegetarian version)
1 TBS Ketchup
2 dashes of Tabasco Sauce
4 C pecan halves
salt

in a saucepan, melt butter and add:
Worcestershire Sauce
Ketchup
Tabasco

Stir in pecans
Pour into a glass baking dish in a single layer
Bake at 400 degrees for 20 minutes
Stir often
Pour onto Paper Towels
Sprinkle with salt.

Enjoy!
Peace in the Kitchen!