Pumpkin Dutch Baby in a Cast Iron Skillet

Pumpkin Dutch Baby in a Cast Iron Skillet:

3 eggs

1/2 C flour

a pinch of sea salt

1/3 C heavy cream

1/2 C canned pumpkin (make another one with the other half)

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp allspice

1/4 tsp ground ginger

1 tsp vanilla

3 TBS butter

Preheat the oven to 400 degrees.

Place a 10" Cast Iron Skillet in the oven until it's hot.

Whisk eggs in a mixing bowl.

Add flour and salt and whisk well.

Add:

cream

pumpkin

all of the spices

vanilla

Mix well and set aside.

Put butter in the hot skillet and swirl it around to coat the pan.

Pour batter in the pan.

Bake for 20 - 25 minutes until it puffs and is golden brown.

Dust with confectioner's sugar and serve from the skillet.

Enjoy!

Peace in the Kitchen!

Cranberry Upside Down Cake and Crustless Cranberry Pie

Crustless Cranberry Pie:

Grease a 9" pie pan with my Pan Release Mix (equal parts of Crisco, Flour and Vegetable Oil)

1 C flour

1 C sugar

1/4 tsp salt

2 C fresh cranberries

1/2 C chopped walnuts

1/2 C butter, melted

2 eggs, beaten

1 tsp almond extract

In a mixing bowl:

flour

sugar

salt

Whisk well

Stir in:

cranberries

walnuts

Toss to coat well

Stir in :

butter

eggs

almond extract

Pour into the pie pan.

Bake at 350 degrees for 40 minutes or until a toothpick in the center comes out clean.

Serve warm with Fresh Whipped Cream or Vanilla Ice Cream.

Enjoy!

Peace in the Kitchen!

Cranberry Upside Down Cake:

1/2 C butter

2 C sugar, divided

2 TBS water

1 tsp cinnamon

1 (12oz.) bah of  fresh or frozen cranberries

1 1/2 C cake flour

1/2 tsp baking soda

1/2 tsp salt

6 TBS butter, room temperature

1/2 C sugar

1/2 C brown sugar

2 eggs

1 tsp almond extract

3/4 C sour cream

Grease a 9" Springform Pan with my Pan Release Mix (equal parts of Crisco, Flour and Vegetable Oil)

Double wrap the bottom and outside of the pan with heavy duty foil.

In a saucepan:

Melt butter

Stir in:

1 1/2 C sugar

water

cinnamon

Cook until the sugar dissolves.

Bring to a boil

Add cranberries

Stir well to coat berries

Pour berry mixture into the Springform pan

In a medium bowl:

flour

baking soda

salt

Seat aside

In another bowl, using a hand mixer:

Beat 6 TBS butter with 1/2 C sugar and brown sugar, until light and creamy.

Beat in eggs, 1 at a time.

Stir in vanilla and sour cream.

Mix in all of the dry ingredients

Pour batter over the berries.

Bake at 350 degrees for 50 minutes, until a knife inserted in the center comes out clean.

Invert onto a serving platter.

Enjoy!

Peace in the Kitchen!

Fall is in the Air

I make the best food during the Fall months. So let's just plan ahead.
I decided to post a few of my favorite Fall recipes in anticipation of the Holidays.  Call me crazy, but I am a Fan of Fall and Winter.

Pumpkin Dutch Baby:

3 eggs
1/2 C flour
a pinch of sea salt
1/3 C heavy cream
1/2 C canned pumpkin (make another one with the other half)
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/4 tsp ground ginger
1 tsp vanilla
3 TBS butter

Preheat the oven to 400 degrees.

Place a 10" Cast Iron Skillet in the oven until it's hot.
Whisk eggs in a mixing bowl.
Add flour and salt and whisk well.
Add:
cream
pumpkin
all of the spices
vanilla
Mix well and set aside.

Put butter in the hot skillet and swirl it around to coat the pan.
Pour batter in the pan.
Bake for 20 - 25 minutes until it puffs and is golden brown.
Dust with confectioner's sugar and serve from the skillet.

Enjoy!
Peace in the Kitchen!


Crustless Cranberry Pie:
Grease a 9" pie pan with my Pan Release Mix (equal parts of Crisco, Flour and Vegetable Oil)

1 C flour
1 C sugar
1/4 tsp salt
2 C fresh cranberries
1/2 C chopped walnuts
1/2 C butter, melted
2 eggs, beaten
1 tsp almond extract

In a mixing bowl:
flour
sugar
salt
Whisk well

Stir in:
cranberries
walnuts
Toss to coat well

Stir in :
butter
eggs
almond extract
Pour into the pie pan.
Bake at 350 degrees for 40 minutes or until a toothpick in the center comes out clean.

Serve warm with Fresh Whipped Cream or Vanilla Ice Cream.

Enjoy!
Peace in the Kitchen!


Cranberry Upside Down Cake:
1/2 C butter
2 C sugar, divided
2 TBS water
1 tsp cinnamon
1 (12oz.) bah of  fresh or frozen cranberries
1 1/2 C cake flour
1/2 tsp baking soda
1/2 tsp salt
6 TBS butter, room temperature
1/2 C sugar
1/2 C brown sugar
2 eggs
1 tsp almond extract
3/4 C sour cream

Grease a 9" Springform Pan with my Pan Release Mix (equal parts of Crisco, Flour and Vegetable Oil)
Double wrap the bottom and outside of the pan with heavy duty foil.

In a saucepan:
Melt butter
Stir in:
1 1/2 C sugar
water
cinnamon
Cook until the sugar dissolves.
Bring to a boil
Add cranberries
Stir well to coat berries
Pour berry mixture into the Springform pan

In a medium bowl:
flour
baking soda
salt
Seat aside

In another bowl, using a hand mixer:
Beat 6 TBS butter with 1/2 C sugar and brown sugar, until light and creamy.
Beat in eggs, 1 at a time.
Stir in vanilla and sour cream.
Mix in all of the dry ingredients
Pour batter over the berries.
Bake at 350 degrees for 50 minutes, until a knife inserted in the center comes out clean.

Invert onto a serving platter.

Enjoy!
Peace in the Kitchen!

Dark Chocolate Espresso Muffins

This recipe calls for Unsweetened Cocoa Powder.  Some people believe that Dutch Processed Cocoa Powder is better that Natural Cocoa Powder.
Here's a lesson in Cocoa Powder:

Dutch Processed is washed in a potassium solution to neutralize the acidity in the chocolate. This gives it a darker color. It's generally paired with Baking Powder in a recipe, which takes care of the acid.

Natural Cocoa Powder does not have the acid stripped. It's usually lighter in color. It's generally paired with Baking Soda in a recipe.

So........
If a recipe calls for Baking Powder, use Dutch Processed Cocoa.
If it calls for Baking Soda, use Natural Processed.



1 3/4 C flour
1/3 C dark brown sugar
1/4 C Unsweetened Cocoa Powder (I use Ghirardelli or Valrhona) You can use a Dutch Processed Cocoa in this recipe.
1 1/2 tsp baking powder
1 tsp instant espresso coffee powder,. I use Medaglia D'Oro
2/3 C buttermilk
1/2 tsp baking soda
1/2 tsp salt
1/2 C sour cream
2 eggs
3 TBS butter, melted

Grease a  12 C muffin pan with my Pan Release Mix. (equal parts of Flour, Crisco and Vegetable Oil)
Set aside.

In a large bowl:
flour
brown sugar
baking powder
cocoa powder
espresso coffee
baking soda
salt
Whisk together.
Make a well in the center.
Set aside.

In a small bowl:
buttermilk
sour cream eggs
butter
Whisk well.
Add to dry ingredients and stir just until moistened.
The batter should be lumpy.

Spoon into the muffin tin.
Bake at 400 degrees for 15 minutes.
Remove from oven and cool in the pan for 10 minutes.

Enjoy!
Peace in the Kitchen!

Vegetarian Sausage Quiche in a Muffin Tin

I did an entire post about Muffin Tin Recipes, here's another one!


1 package of Gimme Lean Fresh Sausage (or Jimmy Dean Pork Sausage for non Vegetarians)
1 C chopped mushrooms
1/2 C chopped green bell pepper
10 eggs
1/4 C whole milk
1/8 tsp black pepper
1 C (4oz.) shredded swiss cheese
1/8 tsp se salt
1/2 C sliced green onions

Preheat the oven to 350 degrees.

In a large skillet, on medium/high heat:
Sausage
Mushrooms
Bell Pepper
Cook 8 - 10 minutes

In a small bowl:
Eggs
Milk
Salt
Pepper
Whisk well

Add:
Sausage
Cheese
Onion

Line muffin tins with paper liners.
Spray with a vegetable cooking spray.
Spoon mixture evenly in the cups.
Bake for 18 - 20 minutes.
Remove from the oven and allow to sit 5 minutes.

Enjoy!
Peace in the Kitchen!

Howdy From Texas!

I just wanted to say good morning to all of my Blog readers around the world.
Feel free to make any comments on the Blog. I'd love to hear from you.
And....... don't forget that my Blog has a translation link so you can read and print any of the recipes in your own language.

Enjoy!
Peace in the Kitchen Y'all!

Dallas Morning News Taste Section 3/26/2014

There are 2 recipes that caught my eye in the Taste section this morning. The first is a recipe called Barbra's Boursin. I had a recipe in the 80's for Homemade Boursin that I  had previously posted on my blog. I'm reposting that one and Barbra's. The next is Dark Chocolate Waffles originally from Bon Appetit Magazine.

Some of my favorite recipes have come from Bon Appetit Magazine.

This is from 1982 in my book of  Best of the Best Recipes.

It's a very 80's appetizer!

Boursin au Poivre:

1 8oz. cream cheese

1 garlic clove, minced

1 small scallion, small dice

1 tsp fresh dill , chopped

1 tsp fresh basil, chopped

lemon pepper

mix all ingredients together in a small bowl, except lemon pepper

Chill completely

Form into a ball and then flatten on top to make a disc

Put a good quantity of lemon pepper in a bowl to roll the disc

Roll all sides of the disc in lemon pepper

Serve with crackers

Enjoy!

Peace in the Kitchen!

Barbra's Boursin:

8 oz. cream cheese (regular or light but not fat-free), slightly softened.

2 TBS butter, room temperature

1/2 tsp fresh lemon juice

1 clove garlic, finely minced

1 TBS oregano

1/8 tsp cayenne pepper

1/4 tsp freshly ground black pepper

1/4 tsp salt

2 TBS fresh Italian parsley, very finely minced

Be sure to allow cream cheese and butter to soften and come to room temperature before mixing all ingredients together, either by hand or with an electric mixer.

Refrigerate for at least an hour. 

Serve at room temperature with breadsticks, crackers or Crudites.

Spread keeps well in the refrigerator for several days. 

This make about 1 cup.

Dark Chocolate Waffles:

This is an adaptation of the original recipe.

2 C Flour

1/2 C Cocoa Powder

1/4 C Packed Brown Sugar

1 tsp Baking Soda

1 tsp Kosher Salt

3 Large Eggs, separated  

2 C Buttermilk

1/2 C Olive Oil

1 tsp Vanilla

6 oz. Bittersweet Chocolate (at least 70% cacao), finely chopped

Preheat the oven to 250 degrees.

In a large bowl, whisk together:

Flour

Cocoa Powder

Brown Sugar

Baking Soda

Salt 

Make a well in the center.

Add:

Egg Yolks

Buttermilk

Vegetable Oil

Vanilla

Whisk together dry and wet ingredients just until combined.

In another bowl, using an electric hand mixer on high speed:

Beat Egg Whites until soft peaks form.

Fold half of the Whites into the batter just until combined.

Repeat with the remaining Egg Whites.

Gently Fold in Chocolate.

Heat a Waffle Iron and spray it with a vegetable cooking spray or grease with butter.

Ladle batter onto the waffle iron and cook according to manufacturer's instructions.

Transfer Waffles to a sheet pan and place them in the oven to keep warm.

Continue with remaining batter.

Serve with Butter, Warm Maple Syrup and a sprinkle of Sea Salt.

Enjoy!

Peace in the Kitchen!