Cornmeal Star Cookies

Cornmeal Stars with Orange Glaze 
Makes 58, 3 1/2" cookies


1 C butter, softened
1 C sugar
2 egg whites
1 egg yolk
2 TBS orange zest, divided use
5 TBS orange juice, divided use
1 1/2 tsp vanilla extract
2  3/4 C all purpose flour
2/3 C yellow cornmeal
1 1/2 tsp baking powder
1/2 tsp salt
2 C powdered sugar

Directions:
1. Beat butter and sugar at medium speed in a stand mixer until light and fluffy, about 5 minutes.
 In a separate bowl, beat egg whites at high speed until stiff peaks form.
 On low, beat egg whites into butter mixture, just until blended. Still on low, add egg yolk, 11/2 TBS orange zest, 2 TBS orange juice and vanilla to butter/egg white mixture, beating just until blended.

2. In a separate bowl, lightly whisk together the flour, cornmeal, baking powder, and salt. Add to butter mixture in three parts, beating just until blended after each addition.
 
3. Divide the dough in half, and wrap each half in plastic wrap. Flatten dough into discs and refrigerate for 8 hours or freeze for 1/2 hour. Dough is very soft and must be chilled before handling.

4. Preheat oven to 350 degrees. Roll out one portion of dough on a floured surface with a floured rolling pin to 1/4 inch thickness. Cut into shapes with floured cookie cutters and place cut outs on parchment lined cookie sheets (or roll dough directly onto parchment paper, cut out cookies and remove trimmings. Place parchment paper onto cookie sheet and bake). Re-roll trimmings for additional cookies. Keep dough refrigerated between rollings.

5. Bake for 10 to 11 minutes or until just starting to brown. Cool cookies on cookie sheet for 5 minutes, then remove cookies to wire racks until completely cooled.

6. For orange glaze/frosting, combine remaining 1/2 TBS zest, remaining 3 TBS orange juice, and powdered sugar in a medium bowl, whisking until smooth. (Add a little more sugar to make the frosting thicker, if you like, or add a few drops of orange juice if you'd like it to be thinner). Spread topping on stars. Place cookies on wire racks until topping is set, about half an hour or so, depending on how thick it is. 

Enjoy!
Peace in the Kitchen!

Holiday Bundt Cake

Thanksgiving is over and we still have plenty of ingredients from baking our Thanksgiving desserts.
Here's a way to use some of those leftover ingredients in a delicious cake.
We had our Cul -de- Sac Dinner Club last night and our host baked this wonderful Holiday Cake.
Thank you Gretchen for introducing this Hippy to the cake! I'd previously posted another recipe that Gretchen shared with me. I believe they are the Artichoke Balls. I've shared other recipes from our neighbors. We have some great cooks on our street.

Holiday Bundt Cake:

You'll need one 9"- 10" (12 C) Bundt pan. I grease it with my Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) You can make a large batch and refrigerate it if you do a lot of baking. I keep it in ajar in the refrigerator. I lasts a long time!  It's a foolproof release method especially in a detailed Bundt Cake Pan.


2 C flour
2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1/4 tsp nutmeg
1 tsp ginger powder
1/8 tsp salt

1 1/4 sticks (10 TBS) butter, softened
1 C sugar
1/2 C brown sugar
2 eggs

1 tsp vanilla
1 1/4 C pumpkin puree
1 apple, peeled, cored, chopped

1 C dried cranberries
1 C roughly chopped  toasted pecans ( I add more because I'm a Texan and we love pecans)

In a bowl, whisk together:
flour
baking powder
baking soda
cinnamon
nutmeg
ginger
salt

In a stand mixer, with a paddle attachment:
Butter
Sugar
Brown Sugar
Beat for 3 minutes.
Add eggs, one at a time, mixing after each one.
Beat in vanilla

Reduce speed

Add:
pumpkin
apple
mix just until combined.

Add:
Dry ingredient mixture.
Fold in cranberries and pecans.

Scrape batter into the prepared pan.
Bake at 350 degrees for 60 - 70 minutes, until a knife in the center comes out clean.

Cool pan on a cooling rack for 10 minutes
Un mold the cake onto the cooling rack and cool completely.

Serve with homemade whipped cream.

Enjoy!
Peace in the Kitchen

Hasselback Potatoes

 I originally saw this recipe when my niece made them for Thanksgiving. I researched several recipes  and this is what I found.
The one listed at the bottom of this post is from the original restaurant recipe at the restaurant in Sweden.

Swedish version of baked potatoes. These baked potato fans were popularized as the namesake dish of the restaurant at the Hasselbacken Hotel in Stockholm, Sweden.

This baked potato is not your average baked potato! This looks like a very fancy side dish, but is actually very easy to do. As it bakes, the slices fan out slightly for a show-stopping presentation. This is as comfortable at a family dinner as it would be at a dinner party. Definitely a unique and delicious way to serve potatoes.

The following are variations on the potato.
You can experiment with your own versions.

3 pounds Yukon Gold potatoes
1/3 C olive oil
4 tsp kosher salt
2 tsp freshly ground black pepper
2 TBS finely chopped fresh rosemary (divided)

Directions
Preheat oven to 425 degrees F.

Slice the bottom off each potato and cut crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom. 

Place the potatoes in a large bowl, add the olive oil, salt and pepper and 1 tablespoon of the rosemary and toss well, working the salt mixture in between the slices. Arrange the potatoes on a sheet pan cut side up.

Bake the potatoes for 30 minutes, until they are tender and golden and crisp on top




Here's another recipe:
This makes about 8 potatoes.

1/4 C grated Parmesan
1/2 C fine bread crumbs
5 TBS butter (melted), divided
1 tsp paprika
Kosher Salt


Place the Parmesan cheese, bread crumbs, 1 tablespoon melted butter, paprika, and salt in a food processor; process until blended.
Brush prepared potatoes with 2 tablespoons melted butter (making sure some gets in the potato cracks), and pat the prepared cheese/bread crumb mixture on top of each potato.
Place potatoes in an oiled 9"X13" baking dish; cover with aluminum foil and bake 30 minutes. Remove the aluminum foil and bake an additional 15 minutes until they turn crispy and the flesh is soft.


Enjoy!
Peace in the Kitchen!

Happy Thanksgiving!

I wanted to wish all of my friends and followers a very Happy Thanksgiving. I hope you had the opportunity to create some amazing recipes for this day. The first Thanksgiving was to give thanks for an abundant harvest.

And remember....

Enjoy!
Peace in the Kitchen!

Sweet Onion Soufflé / Thanksgiving 2013

Corn, Zucchini, Cabbage, Broccoli, Cauliflower, Onion....... Casseroles! Some of my favorites.
But....... let's add Soufflés to that list!

Sweet Onion Souffle:

1 stick of butter (1/2C)
4 pounds of Vidallia Onions. roughly chopped, chunky!
salt
3 TBS flour
2 tsp baking powder
1 tsp salt
6 eggs
2 C heavy cream
3/4 C grated parmesan cheese

In a large skillet :
Melt butter on low heat.
Add onions
Salt to taste
Saute until golden in color, about 40 minutes
Cool completely

Butter a 9" X 13" dish or a 2 quart Bram

In a bowl:
Whisk flour, baking powder and salt

In another bowl:
Beat eggs, cream and cheese

Whisk together dry ingredients and wet ingredients.
Fold in onions

Spoon into the baking pan
Bake at 350 degrees for 45 minutes if using a 9"X13" and 20 minutes in a Bram
The Souffle should be set and golden brown

Enjoy!
Peace in the Kitchen!

Aunt Jean's Crock Pot Tofurky with Cranberry Onion Sauce

This is a Vegetarian Turkey from Tofurky. It's a roast that tastes delicious. It also comes with a vegetarian gravy, however, this year I'm making an Apple Cider Gravy for ours. I'll use the other gravy for our Mashed Potatoes. One of our children is also vegetarian. I thought I'd add this to the blog so you get an idea of how amazing a Vegetarian Thanksgiving Turkey Dinner can be. We will also have all the traditional trimmings, sides and desserts!
My wife also makes the Dressing vegetarian for everyone.

This simple recipe makes a moist, delicious Roast.

1 Tofurky Roast, thawed or frozen
1 can of whole Cranberry Sauce
1 package of vegetarian Onion Soup Mix
16 ounces (2 cups)  Vegetable Broth. (I use a Vegetarian Chicken Stock)

Empty package of soup mix into a Crock Pot and add the Chicken Stock and the Cranberry Sauce, stirring to mix.
Place the Tofurky Roast in the center of the pot.
For a frozen Roast, cook on high for about three hours, turning the Roast over in the sauce every half hour.
A thawed Roast will take two hours.
Slice the Roast thin and pour some sauce over it to serve,

Enjoy!
Peace in the Kitchen!

Fall Corn Pudding with White Cheddar and Thyme / Food and Wine Magazine

1. 4 tablespoons unsalted butter, plus more for greasing
2. 1 onion, finely chopped
3. 2 teaspoons minced thyme
4. 4 cups frozen corn kernels (about 20 ounces), thawed
5. 1/2 cup stone-ground cornmeal
6. Kosher salt and freshly ground pepper
7. 5 large eggs
8. 3 cups half-and-half
9. 1 cup shredded sharp white cheddar cheese

1. Preheat the oven to 350°. Butter a 9-by-13-inch shallow ceramic baking dish. In a large skillet, melt the butter. Add the onion and thyme and cook over moderate heat until the onion is softened, about 8 minutes. Remove from the heat. Add the corn and cornmeal and toss to combine. Season with salt and pepper and let cool.
2. In a large bowl, whisk the eggs with the half-and-half. In a blender or food processor, combine 1 cup of the custard with 1 cup of the corn mixture and puree until smooth. Whisk the puree into the custard. Then stir in the corn mixture, cheese, 2 teaspoons of salt and 1/2 teaspoon of pepper until well blended.
3. Spread the mixture in the prepared baking dish and bake for about 40 minutes, until the pudding is slightly puffed and just starting to brown. Let stand for 10 minutes before serving.