Kool - Aid Pie

I had previously posted a recipe for Kool Aid Pickles and I thought that was bizarre. I made them and I loved them. I've learned not to be critical when I see a recipe that I'm not familiar with. There was such a great story that went with the Kool Aid Pickle recipe that I embraced the concept.
There isn't a story behind this recipe, just another All American Iconic recipe.
This recipe comes from Allrecipes.com

1 (0.13oz) package of any fruit flavored unsweetened Kool Aid drink mix.
1 (14oz.) can of sweetened condensed milk.
1 (8oz.) container of frozen whipped topping, thawed.
1 - 9" prepared graham cracker crust.

Whisk Kool Aid and milk until thick and smooth.
Gently fold in whipped topping until light and fluffy.
Spread into the crust
Refrigerate for at least 1 hour.

Enjoy!
Peace in the Kitchen!

Vegetarian Christmas Mincemeat filled Cookies

This is an original recipe. I wanted to create a mincemeat filled Cookie for Christmas.
I shop at a British Shop in our town and I discovered Vegetarian Mincemeat.
For Non - Vegetarians, you can certainly use traditional mincemeat for the filling.
At the end of this recipe is my Hippy recipe for homemade Vegetarian Mincemeat.

Dough:
2 C sugar
1 C butter
1 tsp salt
2 eggs
6 C flour
1 C whole milk
4 tsp baking powder
2 tsp baking soda
2 tsp vanilla

Filling:
1 (14oz) jar of Norfolk Manor English Traditional Mincemeat, Suitable for Vegetarians.

Dough Preparation:
In a stand mixer with a paddle attachment:
Cream  sugar and butter  on low until light and fluffy
Add:
salt
eggs
flour
milk
Mix until well combined
Add:
baking powder
baking soda
vanilla
Combine well
Transfer to a bowl, cover tightly with plastic wrap and refrigerate for 30 minutes - 1 hour)

Preheat the oven to 400 degrees.
Line 3 baking sheet pans with parchment paper.
Roll out 1/3 of the dough at a time on a floured surface to 1/8" thick.
Use quite a bit of flour, the dough will be soft and sticky.

Use a 2 3/4" round cookie cutter
Place rounds on the sheet pan and spoon 1- 2 tsp of filling on the center of the circle.
Top with another circle of dough
Do not seal them, this will happen when they bake.
Prepare all of the circles for 1 sheet pan then repeat for the other 2.

Bake for 15 minutes
Allow to cool on the pan for 10 minutes.
Transfer cookies to a wire rack and cool completely.

Store in an airtight container up to 5 days at room temperature.


If you don't have access to Vegetarian Mincemeat, here's Homemade Hippy Vegetarian Mincemeat.

1/2 stick (4TBS) butter
2/3 C brown sugar
1 C unsweetened apple juice
2 large apples, your choice, I use Jonagold, peeled, cored and grated.
1/2 C dark raisins
1/2 C golden raisins
1.2 C dried cranberries
1/2 C dried currents
1/2 C dried figs, chopped
3/4 C candied mixed  fruit peel
1/2 C candied cherries
zest of 1 orange
zest of 1 lemon
1/2 C chopped walnuts
1/3 C the best dark rum you can afford
1/3 C Cognac + additional
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp salt

Melt butter in a large stockpot.
Add brown sugar and apple juice, stir until the sugar is dissolved.
Remove from heat.
Add all remaining ingredients and combine well. Return to heat.
Bring to a boil over medium high heat, stirring often.
Reduce heat to low and simmer for 30 minutes, stirring often.

Remove from heat.
Add 4 additional TBS of cognac, stir well
Cool completely.
Transfer to a covered container and refrigerate 24 hours.
 If you're planning to refrigerate it longer than a month, every week add 4 additional TBS of cognac.

Use the Mincemeat in your favorite recipe for tarts, pies, or cookies.

A Vintage Recipe from Aunt Faye's collection!

Enjoy!
Peace in the Kitchen!

Crock Pot Cranberry Punch

The Holidays will be here sooner that you think.
Here's a perfect Hot Punch

2 - 16oz. cans of jellied cranberry sauce
2 quarts water
2 C frozen orange juice concentrate
1 quart pineapple juice
1/2 stick of butter
3/4 C firmly packed brown sugar
1/2 tsp cinnamon
1/2 tsp ground allspice
1/4 tsp ground cloves
1/4 nutmeg
1/4 tsp salt

Mix all ingredients together in a slow cooker
Heat covered on high until boiling
reduce heat to low and simmer covered for 4 hours.
Serve hot ladled into holiday mugs.

Enjoy!
Peace in the Kitchen!

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!