Harvest Fruit Stuffing

This is a Vegetarian Stuffing that's a great side dish for Thanksgiving.

1 3/4 C vegetarian Chicken Broth or Vegetable Broth, of course, non vegetarians can use Chicken Broth.
1/4 C Apple Juice
1 C chopped mixed Dried Fruit
1 Stalk of Celery, chopped
1 small onion, diced
5 - 6 C Pepperidge Farm Herb Seasoned Stuffing Mix

In a saucepan, on medium heat:
Broth
Juice
Fruit
Celery
Onion
Bring to a boil
Reduce heat to low
Cover and simmer 5 minutes

Remove from heat
Add stuffing
and stir gently to mix well
Spoon into a buttered 1 1/2 quart casserole
Bake at 350 for 20 minutes

Enjoy!
Peace in the Kitchen!

Polly Harlan's Fall Spiced Dump Cake

There are so many pumpkin recipes available this time of year and I've posted many of my favorites.

This is a Fall version of the All American Dump Cake from my friend Polly in Dell City, Texas. For those that aren't familiar with Dump Cake, it's one of the easiest American Iconic Recipes made in the famous 9"X13" pan.
Last February I posted the recipe for Polly's basic Dump Cake.You can search it under Dump Cake.
There are so many versions of this recipe available. Thank you Polly for introducing me to these recipes in 1976.
This is truly a Best of the Best Recipe.
I will make this several times during the Holidays. Our family and friends love it!

Polly's Fall Spiced Dump Cake:

1 - 15 oz can of Pumpkin
1- 12 oz can of Evaporated Milk
3 Eggs
1 C sugar
1 TBS of Pumpkin Pie Spice or Apple Pie Spice Mix (whatever you have available)
1/2 tsp Salt
1 box of Spice Cake Mix
2 sticks of Cold Butter, thinly sliced
1 1/2 C finely chopped Pecans

In a large mixing bowl:

Pumpkin
Milk
Eggs
Sugar
Salt
Spice
Whisk until smooth
Pour into a 9"X13" pan that's been buttered

Sprinkle evenly with the Cake Mix over the Pumpkin Mixture
Sprinkle evenly with Pecans
Cover the Cake evenly with Butter.

Bake at 350 degrees for 1 Hour
Cool completely and serve with Vanilla or Pumpkin Ice Cream.
You can also simply dust the Cake with Confectioners Sugar and serve with Whipped Cream.


Enjoy!
Peace in the Kitchen!

Baked Pumpkin Spice Doughnuts

I previously posted recipes for baked doughnuts, you can search them.
Here's one for Halloween or Thanksgiving.
This recipe comes from Duncan Hines.

Baked Pumpkin Spice Doughnuts:

1 C canned Pumpkin (Not Pumpkin Pie Pumpkin)
1 box of Duncan Hines Spice Cake Mix (1 package if there are 2 in the box)
2 Eggs
1 C cold Water

Glaze:
1/4 C warm Water
3 TBS Lemon Juice
1/4 C Confectioner's Sugar

Preheat the oven to 325 degrees
Spray Doughnut Pans with vegetable cooking spray

Combine the first 4 ingredients
Mix Well

Evenly fill the well of the pan (this recipe makes 24 doughnuts)
Bake for 16 minutes
Remove from oven
Cool in the pan for 2 minutes
Remove the doughnuts to a wire rack to cool completely

Mix glaze ingredients until thickened
Dip one side of each doughnut into the glaze.
Place doughnuts on a wire cooling until set, about 15 minutes
Dust with additional confectioner's sugar to serve

Enjoy!
Peace in the Kitchen!

Overnight Crunchy Top Apple Cinnamon Baked Oatmeal

This recipe is from The Fountain Avenue Kitchen, a Blog that I follow. Ann is well known for her amazing Oatmeal recipes. It's the one favorite food that I struggle with, so I've become a fan of Ann's Oatmeal recipes.
They're the only Oatmeal recipes that I will make. This recipe won First Place in a competition sponsored by Smart Balance, "a company that makes butter, oils, peanut butter, and other products aimed at avoiding trans fats naturally and reducing saturated fats, total fats and cholesterol".
This recipe sounds amazing and for my loyal readers, you know that I will make this in a 10" Cast Iron Skillet.

• 2 eggs, lightly beaten
• 1/4 cup pure maple syrup or honey
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 1 teaspoon baking powder
• 1/4 cup melted Smart Balance Original Buttery Spread (butter, coconut oil, and canola oil work well, too)
• 1/2 cup unsweetened applesauce (keep a pack of the individual serving cups on hand–they are the perfect size)
• 1 small apple, grated (fine to leave skin on)
• 1 1/4 cups milk (I use non-fat, any kind would work)
• 3 cups old-fashioned oats (use certified gluten-free oats if necessary)
• 1/3 cup brown sugar

1. Combine all ingredients except the oats and brown sugar in a large bowl. Add oats and mix well.
2. Transfer mixture to a buttered baking dish. (You may use a 9-inch pie plate or an 9-inch square pan–or really any 2-quart baking dish–depending on how thick you would like your oatmeal. A 10-inch cast iron skillet works well, too.) Cover and refrigerate overnight or for at least 4 hours.
3. When ready to bake, let the baking dish sit on the counter while the oven pre-heats to 375 degrees. Uncover the oatmeal and bake for 27-30 minutes or until just firm in the center. Remove oatmeal from oven, set oven to broil, and sprinkle brown sugar over top of oatmeal. Broil for a minute, watching very closely, or until the topping is melted and lightly browned.
4. May serve with warmed milk, slivered almonds, chopped walnuts or pecans, and sliced bananas, if desired. My kids eat it plain, like a muffin; I load it up. Cover and store leftovers in the refrigerator. May reheat gently in the microwave.

Enjoy!

Peace in the Kitchen!

Halloween Oatmeal Cookies

I'm making these Halloween Cookies today for a few events. I found this vintage recipe in my wife's recipe card file. You know, the old fashioned wooden box with either hand written 5" X 7" cards or recipes glued to the card.
I find all of these recipes fascinating. They are the recipes of my Aunt Faye that inspired me to create this blog.

Halloween Oatmeal Cookies:
1 C ( 2 sticks) butter, softened
1 C granulated sugar
1 C brown sugar
2 eggs
2 tsp vanilla
3 C Quick or Old Fashioned Oats
2 C flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 C Rice Krispies Cereal
1 C M&M's ( I used Pumpkin flavored)
1 C chopped pecans
Halloween Candy Corn (those little white, orange and yellow triangle candies).

Preheat the oven to 350 degrees

Line cookie sheet pans with parchment paper

In a stand mixer:
Butter
Granulated Sugar
Brown Sugar
Beat until creamy

Add:
Eggs
Vanilla
Beat Well

In a bowl:
Oats
Flour
Baking Soda
Baking Powder
Salt
Mix Well and add to to wet ingredients.

By Hand, fold in:
Rice Krispies
M&M's
Pecans


Use a 1 1/2 " cookie scoop.
Place cookies 2" apart
Bake for 12 - 15 minutes.
Immediately after removing from the oven press 2 - 3 pieces of Candy Corn onto the tops of each cookie.
Leave them on the cookie sheet to cool for 1 minute before removing to a wire rack to cool completely.

Boo!
In the Kitchen!

Roasted Butternut Squash Lasagna

As a vegetarian I make traditional Lasagna with Yves Meatless Ground to replace the beef. I also make a Vegetable Lasagna with zucchini and summer squash. Here's one more idea for a Vegetarian Lasagna and Non Vegetarians will like it too.
This recipe is adapted  from Parade Magazine.

1 large Butternut Squash, trimmed, peeled, seeds removed, cut the squash into 1/2" chunks.( I buy the squash already peeled and cubed at Costco).
2 TBS Olive Oil
Salt and Pepper to taste
5 3/4 C whole Milk, divided
2 tsp dried Thyme
7 TBS
7 TBS Butter
7 TBS Flour
12 ( no boil) Lasagna Noodles
1 pound of fresh Mozzarella, sliced 1" thick

Preheat the oven to 425 degrees.

In a large bowl:
Squash
Olive Oil
Salt  and Pepper
Spread onto 2 Parchment Paper lined baking sheet pans
Roast for 40 minutes ( rotate the trays 1/2 way through)

Transfer to a food processor with 3/4 C of the Milk , Thyme, and 1/4 C water.
Puree Well

In a saucepan: Create a White Sauce:
Melt butter, whisk in Flour and cook , whisking constantly, about 5 minutes until light brown in color.
Slowly whisk in remaining Milk and continue whisking until until thick., about 10 minutes.
Add 2 tsp of salt and 1/2 tsp black pepper.

In a 9"X13" pan'
Spread half of the white sauce evenly in the pan.
Randomly add about a cup of Squash by the teaspoonful and spread it evenly covering all of the Noodles.
Top this with 1 C of the white sauce, spreading evenly.
Repeat with noodles, squash and sauce 3 more times.

Place Mozzarella slices evenly over the top of the Lasagna.
Cover with foil and bake for 50 minutes.
Increase heat to 475 degree, remove the foil and bake an additional 5 - 10 minutes, until the cheese is golden brown.

Remove from the oven and let it cool for at least 15 minutes before serving.

Enjoy!
Peace in the Kitchen!

Dallas Morning News Taste Section 10/23/ 2013 Coconut-Chocolate Bread Pudding, Salty Caramel Crunch Bars, Apple Kale Salad, Mexican Chocolate Sauce

Todays Taste section was filled with good recipes. I've chosen my favorites to post.

The title was Nuevo Mexican Desserts. That's very appealing to Texans. We cook, bake and love Mexican Recipes and we've created our own category called Tex - Mex Cuisine.
The first recipe describes a Coconut based Mexican Bread Pudding. "A Coconut milk based custard adds another layer of flavor and richness to Komali's Coconut Chocolate Bread Pudding".
Komali is a Contemporary Mexican Cuisine Restaurant in Dallas, Texas.


Kamali's Coconut-Chocolate Bread Pudding:

1 (1 1/2 pound) loaf of Challah or Brioche Bread, cut into 1" cubes (about 14C)
1 C unsweetened coconut flakes (divided).
6 large eggs
4 C whole milk
3 C coconut milk (shake cans before measuring to distribute cream)
1 (14oz.) can sweetened condensed milk
3 C sugar

2 (2.1oz.) tablets (4.2 oz. total) Abuelita brand Mexican Chocolate, chopped. (I use Taza Chocolate Mexicano, it comes in a variety of amazing flavors)

Preheat oven to 350 degrees
Place bread cubes on baking sheets and toast lightly for 15 - 20 minutes.
Set aside to cool

Place 1/2 of the coconut flakes on a baking sheet and bake for a few minutes, until lightly toasted.

Increase oven temperature to 375 degrees

Whisk eggs, milk and sugar together in a large bowl.
Set aside

Butter the bottom and sides of a 9"X13"  (or 3 1/2 to 4 quart) baking pan.
Place half of the bread crumbs in the pan
Add half of the chocolate) including any crumbs from chopping) and all of the toasted coconut.
Add remaining bread, followed by remaining chocolate and the untoasted coconut ( it will toast as it bakes)

Pour milk mixture over the bread.
Press bread down into the liquid to submerge, let stand for 15 minutes so bread can absorb more liquid.

Cover pan with foil and set the pan on a foil lined baking sheet.
Bake for 30 - 35 minutes, it should be puffed, browned and a knife inserted in the middle comes out clean.
Remove form oven and cool for 20 minutes.
Cut into squares and serve warm or at room temperature.

Serve with Chocolate ice cream or drizzle with  Mexican chocolate sauce. ( recipe at the end of this page)

Enjoy!
Peace in the Kitchen!

The next recipe was the winner of the Bar Category in the 2010 Dallas Morning News/Central Market Holiday Cookie Contest.
I was a finalist that year in the decadent category with my Apricot Almond Log Cookie.
I've been a finalist twice in the decadent category and I entered 3 recipes this year. October 26th is the last day for entries and then we'll find out if we make it into the contest.
I will certainly post it on my blog if I get in.
It's an extremely difficult competition to get into, and very rewarding as a foodie to get in.

Here's the 2010 Bar Category winner:

Salty Caramel Crunch Bars
by Stephanie Hollowell

90 Club Crackers, such as Keebler brand
1 C butter
2 C graham crackers crumbs
1 C firmly packed brown sugar
1/3 C sugar
1/2 C whole milk
1 tsp vanilla
1 C butterscotch baking chips
1 C chocolate-hazelnut spread such as Nutella. ( I have to add a note that as a traveler to France for 23 years, I experienced Nutella in Europe for the first time in 1970)

Pietro Ferrero, who owned a bakery in Alba, in the Langhe district of Piedmont, an area known for the production of hazelnuts, sold an initial batch of 300 kilograms (660 lb) of "Pasta Gianduja" in 1946. This was originally a solid block, but Ferrero started to sell a creamy version in 1951 as "Supercrema".^[2]

In 1963, Ferrero's son Michele Ferrero revamped Supercrema with the intention of marketing it across Europe. Its composition was modified and it was renamed "Nutella". The first jar of Nutella left the Ferrero factory in Alba on 20 April 1964. The product was an instant success and remains widely popular.

Line a 9"X13" pan with 1 layer of crackers, breaking as needed to fit.

In a large Saucepan:

melt butter over medium heat.

Add:

graham cracker crumbs

both sugars

milk

vanilla

Bring to a boil, boil for 5 minutes,stirring constantly.

Remove from heat and spread half of the cooked mixture over the prepared crackers.

Place another layer of crackers on top.

Spread remainder of the cooked mixture over the crackers.

Place a last layer of crackers on top.

In a small microwave safe bowl, carefully melt the butterscotch, using short bursts of power, stirring in between.

Stir in the Hazelnut spread until smooth, beating slightly if needed to make the mixture spreadable.

Evenly spread the chocolate mixture on top of the last layer of crackers and refrigerate for about an hour.

Cut into bars to serve.

Enjoy!

Peace in the Kitchen!

I was planning to serve an Apple Slaw for Thanksgiving this year that I have already posted on the blog. I may serve this Apple Kale Slaw instead.

Apple Kale Slaw:

4 C finely chopped Kale

3 medium sweet apples, unpeeled,, cored and chopped. (divided)

1/4C + 2 Tbs raisins (divided)

1/2C chopped celery

3 TBS Greek Yogurt

3 - 4 TBS water (divided)

In a large mixing bowl:

Kale

2 of the chopped Apples

1/4 C raisins

Celery

Toss to mix well

In a food processor:

remaining chopped Apple

2 TBS raisins

Yogurt

2 TBS water

Process until well blended.

Add up to 2 more TBS water and pulse until dressing has reached a desired consistency.

Pour over Slaw and toss well.

Refrigerate until ready to serve.

Enjoy!

Peace in the Kitchen!

Mexican Chocolate Sauce:

I only use Taza Chocolate Mexicano, it comes in a variety of amazing flavors)

Finely chop 1/1/2 C of chocolate tablets such as Ibarra or Abuelita brands) I use Taza as noted above.

Place chocolate in a bowl

In a small saucepan, heat 3/4 C heavy cream over medium heat on the stove until it simmers.

Pour the hot cream over the chocolate and stir until the chocolate melts and combines with the cream.

This sauce would be great over the Bread Pudding, especially when you use one of the Taza flavored chocolates.

Enjoy!

Peace in the Kitchen