Baked Jam Pudding

Here's another interesting recipe from the 60's. Simple and easy.
I think any kind of Jam would work well in this recipe. I will try a variety of Jam to see which one we like best.
I'll start with Apricot since that's my personal favorite.
I think any Marmalade or Peach Jam would be great.

Baked Jam Pudding:

Here's what you'll need:
1 - 8" X 8" baking dish
Brush the pan well with my Pan Release Mixture, equal parts of Crisco, Flour and Vegetable Oil. I start with 1 C of each. Mix well  ( I always have a jar in the refrigerator for all of my baking needs)

1/2 C butter
1 C granulated sugar
3 eggs
1 C flour
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking soda dissolved in 3 tsp buttermilk.
1 C apricot jam

In a large mixing bowl:
Butter
Sugar
Cream together well
Add Eggs one at a time and beat well after each one.
Add all remaining ingredients until well combined.

Pour batter into the pan.
Bake at 350 degrees for 25 - 30 minutes.
Serve warm with Vanilla Ice Cream or Dust with Confectioner's Sugar.

Enjoy!
Peace in the Kitchen!

Texas Upside Down Pecan Cake

If it's made with Pecans, I consider it to be Texan! That's just how we do it here.
I certainly love Pecans and any recipe that has them as an ingredient.

Texas Upside Down Pecan Cake:

1/4 C Butter
1/4 C Brown Sugar
1 TBS Water
2/3 C Chopped Pecans
1/3 C Whole Pecans
1 C Cake Flour
1 1/2 tsp Baking Powder
1/8 tsp Salt
2 Egg Yolks
1 C Granulated Sugar
6 TBS Hot Water
1 tsp Vanilla
2 Stiffly Beaten Egg Whites


Here's what you'll need:
1 - 9"X 9" baking pan.
Preheat the oven to 350 degrees.

Place the pan in the oven and melt the butter.
Add:
Brown Sugar
Water
Stir well to combine and remove from the oven.
Arrange the chopped pecans and the whole pecans in alternate rows to cover the entire bottom of the pan.

In a small mixing bowl:
Flour
Baking Powder
Salt
Whisk together well.

In a medium mixing bowl:
Beat Egg Yolks until thick and creamy.
Gradually beat in granulated sugar.

Add:
Hot Water
Vanilla
Flour mixture
Mix well

Fold in beaten Egg Whites by hand.
Pour the batter evenly over the pecans.

Bake at 350 degrees for 1 hour.
Remove from the oven to a cooling rack for at least 10 minutes.

When completely cooled, invert onto a serving platter.

Enjoy!
Peace in the Kitchen!

Hippy Squares

I've posted my favorite recipe for Hippy Granola, I'll repost it at the end of this recipe along with 2 other recipes. Here's my recipe for Hippy Squares.

This is a perfect recipe for The Hippy in the Kitchen!

Hippy Squares:

I found the name I chose to be quite meaningful. I've never met a "square" Hippy!

2 Ripe Bananas, thinly sliced
2 TBS Hemp Seed
2 TBS Flax Powder
1/2 C Local Honey
1/3 C of Maple Syrup  ( the good stuff, not Pancake syrup)
1 tsp Almond  Extract
3 TBS Grape Seed Oil, divided
1/2 C Chopped Mixed Nuts
2 1/2 C Quick Oats
1/2 C Whole Wheat Flour
2 Eggs
1/2 C Dried Cranberries

In a microwavable mixing bowl:
Banana's
Hemp Seeds
Flax
Mix well and microwave for 30 seconds.
Stir well to combine.
Transfer to a large mixing bowl.

Add:
Honey
Maple Syrup
Almond Extract
2 TBS Grape Seed Oil
Knead and fold by hand with a wooden spoon for 3 minutes.

Fold in:
Nuts
Cranberries

Add:
Salt
Oats
Flour
Knead by hand, in the bowl.

Add:
Eggs and continue to knead by hand.
Dust your hands with flour if the dough appears to be too sticky.

Brush a 9" X 13" baking dish with the remaining Oil and coat well.
Place the dough in the pan, gently and evenly press the dough and spread it out.
Top with Cranberries
Bake at 350 degrees for 30 - 35 minutes.
Remove from oven and cool completely on a cooling rack.
Cut into squares to serve.

Enjoy!
Peace in the Kitchen!


1970's Hippy Granola:

I posted one Granola Recipe called Hippy Maple Pecan.

Here's another one that's Far Out and from the 70's

I toasted the Almonds, Sesame Seeds, Sunflower Seeds and Wheat Germ

in the oven at 350 degrees for about 15 minutes.

Stir them once and watch them carefully.

If I don't have Wheat Germ I've added Flaxseed. If I don't have Raisins I've added Dried Blueberries. You can substitute Pecans for Almonds, etc.

You can substitute ingredients as long as you keep the same amounts.

When I make this recipe, I double it. It never seems to last long.

2 C Rolled Oats

1 C Toasted Almonds

1/4 C Sesame Seeds

1/2 C Toasted Sunflower Seeds

1/2 C Unsweetened Coconut Flakes

1/4 C Toasted Wheat Germ

1 C Raisins

1/2 C Dried Cranberries

1/4 C Safflower Oil

1/2 C Honey

Mix together in a large bowl:

Oats

Nuts

Grains

Drizzle mixture with Oil

Drizzle with Honey

Toss together to coat evenly

Place the mixture on a rimmed sheet pan ( you know, the one with an edge), or in a Roaster.

Bake for 30 minutes at 300 degrees, stirring every ten minutes.

Return it to the bowl.

Add Coconut, Raisins and Cranberries, mix well.

Return to the Sheet Pan or Roaster , break up the clumps, spread evenly and cool completely.

Store in an airtight container.

Enjoy!

Peace in the Kitchen

Enjoy!

Peace in the Kitchen!

This is Far Out Man!

Hippy Pecan Granola:

10 C Rolled Oats

2 1/2C Roughly chopped Pecans

2 1/2 C Pure Maple Syrup or Agave Syrup

2/3 C Canola Oil

1 tsp Vanilla

1 tsp Salt

Line 2 sheet pans ( the ones with an edge) with Parchment Paper

Mix all of the ingredients in a large hand made groovy 60's pottery bowl!  I know you all have one!

Spread the mixture evenly on the 2 sheet pans.

Bake both pans together on 2 racks at 300 degrees for 15 minutes.

Switch pans, stir and continue to bake another 15 minutes.

Stir again

Bake another hour, stirring every 15 minutes.

Cool completely

Break into pieces and store in your favorite 60's covered pottery canister! You know, the one that matches that bowl!

Enjoy!

Peace in the Kitchen!

We buy Granola Bites at a local Market.

I think this original recipe fits in well with the theme of this blog.

In the 60's & 70's we certainly ate  a lot of Granola. I've posted my Hippy Granola Recipe on the Blog.

This is simple and very close to the ones we buy.

Hippy Granola Bites in a Muffin Tin:

1 1/2 C Quick Rolled Oats ( not instant )

1/2 C Almond Flour

1/2 C Flax Seeds

1/2 C Chopped Walnuts

1/4 C Sunflower Seeds

1/2 C Dried Blueberries

1/2 C Dried Cranberries

1/2 C Dried Coconut

1/2 tsp Cinnamon

1/8 tsp Nutmeg

1/8 tsp Clove

1/4 tsp Salt

1 Egg, beaten

2/3 C Honey

1/4 C Vegetable Oil

1 tsp Vanilla extract

1 tsp Almond extract

In a large bowl, mix well:

The first 12 ingredients ( the dry ingredients )

In a separate bowl, mix well:

The next 5 ingredients ( the wet ingredients )

Mix the wet ingredients into the dry ingredients  until dry ingredients are completely moistened.

Divide among 12 cups of a regular size Muffin Tin

Press down with the bottom of a glass

Bake at 350 degrees for 20 minutes or until they begin to brown slightly

Cool before releasing from the pan

Enjoy!

Peace in the Kitchen!

Old Fashioned Sweet Potato Pie

This recipe is from a Vintage Cookbook that I recently bought at the Mennonite Relief Sale . The book is dated 1961.
I'll continue to choose some of my favorite recipes from the book.

This is a very traditional American Pie, typically served at Thanksgiving.
Enjoy it any time of the year.

1/4 C Butter
1/2 C Brown Sugar
1 C Mashed Sweet Potatoes
3 Eggs, beaten
1/3 C  Corn Syrup
1/3 C Whole Milk
1/2 tsp Salt
1 tsp Vanilla
1 Unbaked Pie Shell
Warm Maple Syrup for serving

In a Stand Mixer with a paddle attachment:
Butter
Sugar
Beat until creamy.

Add:
Sweet Potatoes
Eggs
Mix untiled combines well.

Add:
Corn Syrup
Milk
Salt
Vanilla
Continue beating on low until combined.

Pour into the crust.
Bake at 400 degrees for 10 minutes and reduce the temperature to 350 degrees for an additional 45 - 50 minutes.
Serve a slice drizzled with warm Maple Syrup.

I hope some of my European friends or friends that haven't tasted this delicious pie, will try it!

Enjoy!
Peace in the Kitchen!

Brown Bread Baked in a Coffee Can!

How cool is that, Bread baked in a coffee can? I've known about this for years. I used to make it in the 70's. I thought I'd share the recipe for those that are curious enough to try it.
This is a perfect Hippy in the Kitchen Recipe!

1 TBS butter, room temperature
2 C whole milk
1/2 C molasses
1/4 C brown sugar
1 tsp salt
1 1/4 C whole wheat flour
1 C all purpose flour
1 C rye flour
1/3 C cornmeal
1 TBS baking powder
1tsp baking soda
1 C raisins

Here's what you'll need:
2 - empty (11oz. -13oz.) coffee cans
I generously brush the inside of the cans with my Pan Release Mix.
Preheat the oven to 350 degrees.
2 - 6" squares of Foil, coat one side with butter

In a saucepan:
Milk
Molasses
brown sugar
Whisk well on low heat just until sugar is dissolved. Do not boil.

In a large mixing bowl:
Wheat Flour
All Purpose Flour
Rye Flour
Cornmeal
Baking Powder
Baking Soda
Whisk well
Add Milk mixture and whisk until combined.
Fold in Raisins.

Divide the batter evenly among the two cans. Smooth the tops.

Cover each can with a piece of foil with the buttered side down. Wrap tightly and secure with twine.
Place the cans standing, foil side up in a Roasting Pan.
Place it in the oven and add fill with 3" of boiling water.
Bake for 1 1/2 hours, until a skewer in the center of each loaf comes out clean.
Remove the cans, place on a cooling rack for at least 10 minutes.
Invert the cans and release the bread onto the cooling rack and allow to cool completely.

Serve with Butter, Honey, Jam.

Enjoy!
Peace in the Kitchen!

Dallas Morning News Taste Section 4/23/14

Dean Fearing's Chocolate Shiner Bock Cake.

I live in Texas, Shiner Bock Beer, from Shiner, Texas is our Beer of Choice here.
When I read the recipes in the paper this morning, I had to post this recipe from Dean Fearing.
Dean is a well known celebrity Chef in Dallas. He's written a cookbook , The Texas Food Bible: From Legendary Dishes to New Classics.

I've added some personal points as I wrote the recipe.
This recipe is baked in 2- (9"X 9") Cake Pans.

The cake can also be baked in a 9"X13" pan for 35 minutes.

Dean Fearing's Chocolate Shiner Bock Cake

2 1/4 C light brown sugar
20 TBS (2 1/2 sticks) unsalted butter, room temperature, plus more for greasing pan ( I use my Pan Release Mix).
3 large eggs, at room temperature
1 1/2 tsp pure vanilla paste  (available at Williams Sonoma and online)  ( I would use 2 tsp vanilla extract)
1 3/4 C all purpose flour, plus more for dusting the pan ( I use my Pan Release Mix)
3/4 C Dutch Process Cocoa
1 3/4 tsp baking powder
1/4 tsp ground cinnamon
1/2 tsp salt
1 1/2 C (12oz.) Shiner Bock Beer
Shiner Toffee Sauce (recipe to follow)

Preheat oven to 325 degrees.
Generously coat the interior of  2- (9" square ) cake pans with butter. ( I use my Pan Release Mix)

In a Stand Mixer, with a paddle attachment:
Brown Sugar
Butter
Beat until light and fluffy.

Add Eggs (one at a time)
Add Vanilla.

In a medium bowl:
Flour
Cocoa
Baking Soda
Cinnamon
Salt
Whisk well.

With the mixer on low, add dry ingredients, alternating with the Beer.
Beat just until well blended.

Scrape the batter into the pans, smooth with a spatula.
Bake at 325 degrees for 30 minutes or until a toothpick in the center comes out clean.
Remove pans from oven a place on a cooling rack for 5 minutes.
Cut into squares and serve warm topped with Shiner Toffee Sauce.

Shiner Toffee Shop:
Here's what you'll need:

4 C Sugar
1 1/2 C Cold Water
1 1/3 C Heavy Cream
1/4 C additional Sugar
1 - (12oz.) Bottle of Shiner Bock Beer
2 TBS Salt


Combine together in a saucepan on medium heat:
4 C Sugar
1 1/2 C Cold Water
Cook, stirring occasionally for 10 minutes.
Sauce will begin to turn golden brown.

Stir constantly while slowly adding 1 3/4 C Heavy Cream.
It will bubble up, continue stirring.

When all of the Cream has been added, stir in additional Sugar, Shiner Bock Beer and Salt.
Gently simmer for 5 minutes.

Remove from heat and stir constantly until cooled.
Makes about 6 cups.

Enjoy!
Peace in the Kitchen!

Pickled Black Eyed Peas

We love Black Eyed Peas in Texas. We all have our favorite things to do with them. This is a very simple recipe, but I thought I'd share it.

PICKLED BLACK EYED PEAS:

2 Cans Black Eyed Peas, drained
1 C Olive Oil
1/2 C  Red Wine Vinegar
1/4 C Minced Onion
1 Large Whole Garlic Clove
1/2 tsp Salt

Mix all ingredients in a jar, refrigerate for at least 2 days. Shake often. Remove garlic after 1 day.

Enjoy!
Peace in the Kitchen!