Wow, I just saw this recipe on an episode of Trisha Yearwood's Southern Kitchen. I love cooking in Cast Iron and I love the simplicity of this great dessert. This is a great pie if you need a last minute dessert. Keep all of the ingredients on hand to make it on the spur of the moment.
Here's what you'll need:
1 - 9" Cast Iron Skillet
Preheat the oven to 400 degrees.
8 Tbs (1 stick) Butter
1 C Brown Sugar
2 Pillsbury refrigerated Pie Crusts
1 - 21oz. Can of Apple Pie Filling
2 TBS Cinnamon Sugar, divided
In the skillet on medium high heat:
Melt the Butter.
Reserve 1 TBS of the melted Butter and set aside for brushing the crust.
Add:
Brown Sugar.
Heat, stirring constantly for 2 minutes.
Remove from heat.
Line the pan with one of the pie crusts.
Pinch and bunch the edges of the crust to make it look rustic.
Pour the Pie Filling into the crust.
Sprinkle with 1 TBS of the Cinnamon Sugar.
Cover with the second Pie Crust.
Pinch and bunch the edges of the Pie Crust to make it look rustic.
Brush the crust with the remaining melted butter.
Sprinkle with remaining 1 TBS of Cinnamon Sugar.
Cut vents in the center of the crust to vent it
Bake for 30 minutes.
Serve warm.
Enjoy!
Peace in the Kitchen!
Tuesday, September 16, 2014
Pecan Whiskey Bundt Cake
Wow, this cake is amazing. This recipe is adapted from a recipe in a vintage cookbook.
"In early America it was customary to serve pies and cakes with sauces rather than with frostings. This golden pound cake, dense with raisins and pecans, is especially good with Caramel Sauce." Recipe to follow.
Pecan Whiskey Cake:
Here's what you'll need:
Preheat the oven to 325 degrees.
1 - 10 cup Bundt Pan, brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil, Flour) I start with 1 C of each, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
6 Eggs , room temperature, Place them in a bowl and pour hot tap water over them. Let them sit for several minutes to warm them.
16 TBS (2 sticks) Butter, softened
2 C granulated Sugar
3 1/2 C Cake Flour
4 tsp Baking Powder
1 tsp Salt
2 tsp Nutmeg
1 C Bourbon
3 C Golden Raisins
4 C Pecan halves
1/2 C All Purpose Flour
In a Stand Mixer with a paddle attachment:
Butter
Sugar
Beat for 3 minutes.
Separate the Eggs, put the Whites in a bowl and add the yolks to the Mixer, two at a time. Beat well after each addition.
Sift together, on a large piece of waxed paper:
Cake Flour
Baking Powder
Salt
Nutmeg
Add to the Mixer alternately in three parts with the Bourbon, beating just until blended, after each addition.
In another Mixing bowl:
Raisins
Pecans
All Purpose Flour
Toss to coat well.
Fold, by hand, into the batter.
In another bowl, with an electric hand mixer:
Beat Egg Whites until stiff.
Fold half into the batter, by hand, with a spatula.
Fold in the other half until there are no streaks of white.
Pout the batter into the pan.
Bake for 1 1/4 hours, until a toothpick insertion into the center comes out clean.
Remove the pan from the oven to a rack to cool for 10 minutes.
Invert the cake onto the rack and cool completely.
Transfer to a serving platter.
Serve each piece with the Caramel Sauce on the side.
Caramel Sauce:
This yields 1 C.
8 Tbs (1 stick) Butter
1 C Brown Sugar
1/2 C Heavy Cream
In a Saucepan on low heat:
Cut the Butter into pieces and melt.
Stir in the Sugar and Cream with a wooden spoon and cook on low heat, stirring constantly, until everything is melted and blended well.
Whisk the Sauce to bring it all together smoothly.
Serve warm drizzled over individual pieces of the cake.
Enjoy!
Peace in the Kitchen!
"In early America it was customary to serve pies and cakes with sauces rather than with frostings. This golden pound cake, dense with raisins and pecans, is especially good with Caramel Sauce." Recipe to follow.
Pecan Whiskey Cake:
Here's what you'll need:
Preheat the oven to 325 degrees.
1 - 10 cup Bundt Pan, brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil, Flour) I start with 1 C of each, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
6 Eggs , room temperature, Place them in a bowl and pour hot tap water over them. Let them sit for several minutes to warm them.
16 TBS (2 sticks) Butter, softened
2 C granulated Sugar
3 1/2 C Cake Flour
4 tsp Baking Powder
1 tsp Salt
2 tsp Nutmeg
1 C Bourbon
3 C Golden Raisins
4 C Pecan halves
1/2 C All Purpose Flour
In a Stand Mixer with a paddle attachment:
Butter
Sugar
Beat for 3 minutes.
Separate the Eggs, put the Whites in a bowl and add the yolks to the Mixer, two at a time. Beat well after each addition.
Sift together, on a large piece of waxed paper:
Cake Flour
Baking Powder
Salt
Nutmeg
Add to the Mixer alternately in three parts with the Bourbon, beating just until blended, after each addition.
In another Mixing bowl:
Raisins
Pecans
All Purpose Flour
Toss to coat well.
Fold, by hand, into the batter.
In another bowl, with an electric hand mixer:
Beat Egg Whites until stiff.
Fold half into the batter, by hand, with a spatula.
Fold in the other half until there are no streaks of white.
Pout the batter into the pan.
Bake for 1 1/4 hours, until a toothpick insertion into the center comes out clean.
Remove the pan from the oven to a rack to cool for 10 minutes.
Invert the cake onto the rack and cool completely.
Transfer to a serving platter.
Serve each piece with the Caramel Sauce on the side.
Caramel Sauce:
This yields 1 C.
8 Tbs (1 stick) Butter
1 C Brown Sugar
1/2 C Heavy Cream
In a Saucepan on low heat:
Cut the Butter into pieces and melt.
Stir in the Sugar and Cream with a wooden spoon and cook on low heat, stirring constantly, until everything is melted and blended well.
Whisk the Sauce to bring it all together smoothly.
Serve warm drizzled over individual pieces of the cake.
Enjoy!
Peace in the Kitchen!
Dried Fruit and Nut Loaf
This is such an iconic Christmas recipe. It's filled with dried fruits and nuts. It's not overly sweet like other fruitcakes and fruit and nut loaves. And it's not drenched with Brandy. It's adapted from a recipe in Chefs Catalog.
Here's what you'll need:
Preheat the oven to 300 degrees.
1 - 9"X5" Loaf Pan, brushed with Pan Release Mix, line the bottom with a piece of parchment paper and brush it with Pan Release Mix. (Recipe to follow.)
3/4 C Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
3/4 C Brown Sugar
A combination of chopped nuts:
1 C Pecans
1 C Hazelnuts
1 C Almonds
A combination of chopped dried fruit:
1/2 C Dried Cranberries
1/2 C Dried Cherries
1/2 C Dried Dates
1/2 C Dried Figs
1/2 C Dried Pineapple
1/2 C Dried Apricots
3 Large Eggs
Seeds from 1 Vanilla Bean
In a large mixing bowl. sift together:
Flour
Baking Powder
Baking Soda
Salt
Add:
Sugar
Fruit
Nuts
Mix well by hand to coat well.
In a large bowl with an electric hand mixer:
Eggs
Vanilla
Beat 5 minutes.
Add to Fruit and Nuts and stir by hand with a wooden spoon, just to combine well.
Pour batter into the pan.
Bake for 60 - 75 minutes, until golden brown and the sides begin to pull away from the pan. If it browns too much, cover with a piece of foil.
Remove the pan to a rack and cool for 15 minutes.
Invert the loaf on to the rack and cool completely.
Enjoy!
Peace in the Kitchen!
Here's what you'll need:
Preheat the oven to 300 degrees.
1 - 9"X5" Loaf Pan, brushed with Pan Release Mix, line the bottom with a piece of parchment paper and brush it with Pan Release Mix. (Recipe to follow.)
3/4 C Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
3/4 C Brown Sugar
A combination of chopped nuts:
1 C Pecans
1 C Hazelnuts
1 C Almonds
A combination of chopped dried fruit:
1/2 C Dried Cranberries
1/2 C Dried Cherries
1/2 C Dried Dates
1/2 C Dried Figs
1/2 C Dried Pineapple
1/2 C Dried Apricots
3 Large Eggs
Seeds from 1 Vanilla Bean
In a large mixing bowl. sift together:
Flour
Baking Powder
Baking Soda
Salt
Add:
Sugar
Fruit
Nuts
Mix well by hand to coat well.
In a large bowl with an electric hand mixer:
Eggs
Vanilla
Beat 5 minutes.
Add to Fruit and Nuts and stir by hand with a wooden spoon, just to combine well.
Pour batter into the pan.
Bake for 60 - 75 minutes, until golden brown and the sides begin to pull away from the pan. If it browns too much, cover with a piece of foil.
Remove the pan to a rack and cool for 15 minutes.
Invert the loaf on to the rack and cool completely.
Enjoy!
Peace in the Kitchen!
Pumpkin Pecan Cake
One more Pumpkin recipe. I can't seem to get enough of them. It's that time of year to start making everything "Pumpkin".
This is a very easy cake recipe. It starts with a boxed White Cake Mix.
Here's what you'll need:
Preheat the oven to 325 degrees.
1 - 9"X13" baking pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil, Flour.) I start with 1 C of each, mixed well and refrigerated in a jar. I always have it available for all of my bang needs.
1 boxed White Cake Mix. (I only use Duncan Hines Cake Mixes) I learned this when I was a cake decorator, and I continue to only use them. You may have a favorite too.
1/2 C Canned Pumpkin
2 tsp Cinnamon
1 tsp Ground Ginger
1/4 tsp Nutmeg
1 C Chopped Pecans
Icing:
4 oz. Cream Cheese, softened
1/2 C Granulated Sugar
1/2 C Confectioner's Sugar
A Pinch of Salt
1 TBS Meringue Powder
1 C Heavy Cream
Cake Batter:
In a Stand Mixer with a Paddle Attachment, prepare the cake according to package directions.
Add:
Pumpkin
Pecans
Mix just until combined.
Pour into prepared pan.
Bake for 23 minutes.
Remove the pan to a rack and cool completely.
Make the Icing.
Icing:
In a medium bowl with a hand mixer:
Sugar
Cream Cheese
Beat until creamy and smooth.
Add:
Confectioner's Sugar
Salt
Meringue Powder
Heavy Cream
Continue beating until fluffy.
Spread evenly over the entire cake.
Enjoy!
Peace in the Kitchen!
This is a very easy cake recipe. It starts with a boxed White Cake Mix.
Here's what you'll need:
Preheat the oven to 325 degrees.
1 - 9"X13" baking pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil, Flour.) I start with 1 C of each, mixed well and refrigerated in a jar. I always have it available for all of my bang needs.
1 boxed White Cake Mix. (I only use Duncan Hines Cake Mixes) I learned this when I was a cake decorator, and I continue to only use them. You may have a favorite too.
1/2 C Canned Pumpkin
2 tsp Cinnamon
1 tsp Ground Ginger
1/4 tsp Nutmeg
1 C Chopped Pecans
Icing:
4 oz. Cream Cheese, softened
1/2 C Granulated Sugar
1/2 C Confectioner's Sugar
A Pinch of Salt
1 TBS Meringue Powder
1 C Heavy Cream
Cake Batter:
In a Stand Mixer with a Paddle Attachment, prepare the cake according to package directions.
Add:
Pumpkin
Pecans
Mix just until combined.
Pour into prepared pan.
Bake for 23 minutes.
Remove the pan to a rack and cool completely.
Make the Icing.
Icing:
In a medium bowl with a hand mixer:
Sugar
Cream Cheese
Beat until creamy and smooth.
Add:
Confectioner's Sugar
Salt
Meringue Powder
Heavy Cream
Continue beating until fluffy.
Spread evenly over the entire cake.
Enjoy!
Peace in the Kitchen!
Monday, September 15, 2014
Salted Peanut Bars with Marshmallow and Rice Krispies, from Betty Crocker
I love bars of all types. Chewy, Peanuty, Chocolatey, Carmely, Salty, Marshmallowy, Pretzely and on and on and on!
Here's a new one.
Salted Peanut Bars with Marshmallow and Rice Krispies ,from Betty Crocker:
1 pouch (1lb. 1.5 oz) Betty Crocker Peanut Butter Cookie Mix
3 TBS Vegetable Oil
1 TBS Water
1 Egg
3 C Miniature Marshmallows
2/3 C Light Corn Syrup
4 TBS Butter
2 tsp Vanilla
1 bag (10 oz.) Peanut Butter Chips
2 C Rice Krispies Cereal
2 C Salted Peanuts
Here's what you'll need:
Preheat the oven to 350 degrees.
Spray a 9"X13" baking dish with a Vegetable Cooking Spray.
In a large Mixing Bowl:
Cookie Mix
Oil
Water
Egg
Mix well with a wooden spoon, to form a dough.
Press into the pan with floured fingers.
Bake for 12 - 15 minutes.
Immediately sprinkle it with the marshmallows and continue baking for 1 - 2 more minutes, until the marshmallows begin to puff. Watch carefully so they don't burn.
In a 4 quart saucepan on low heat:
Corn Syrup
Butter
Vanilla
Peanut Butter Chips
Cook until the Peanut Butter Chips are completely melted and the mixture is creamy and smooth.
Remove fro heat and stir in the Rice Krispies and the Peanuts.
Stir well to get everything coated.
Immediately spoon and spread the mixture evenly over the Marshmallows.
Refrigerate for 30 minutes.
Cut into squares to serve.
Enjoy!
Peace in the Kitchen!
Here's a new one.
Salted Peanut Bars with Marshmallow and Rice Krispies ,from Betty Crocker:
1 pouch (1lb. 1.5 oz) Betty Crocker Peanut Butter Cookie Mix
3 TBS Vegetable Oil
1 TBS Water
1 Egg
3 C Miniature Marshmallows
2/3 C Light Corn Syrup
4 TBS Butter
2 tsp Vanilla
1 bag (10 oz.) Peanut Butter Chips
2 C Rice Krispies Cereal
2 C Salted Peanuts
Here's what you'll need:
Preheat the oven to 350 degrees.
Spray a 9"X13" baking dish with a Vegetable Cooking Spray.
In a large Mixing Bowl:
Cookie Mix
Oil
Water
Egg
Mix well with a wooden spoon, to form a dough.
Press into the pan with floured fingers.
Bake for 12 - 15 minutes.
Immediately sprinkle it with the marshmallows and continue baking for 1 - 2 more minutes, until the marshmallows begin to puff. Watch carefully so they don't burn.
In a 4 quart saucepan on low heat:
Corn Syrup
Butter
Vanilla
Peanut Butter Chips
Cook until the Peanut Butter Chips are completely melted and the mixture is creamy and smooth.
Remove fro heat and stir in the Rice Krispies and the Peanuts.
Stir well to get everything coated.
Immediately spoon and spread the mixture evenly over the Marshmallows.
Refrigerate for 30 minutes.
Cut into squares to serve.
Enjoy!
Peace in the Kitchen!
Fruit Cobbler baked with a Lattice Crust
This is an original recipe. But it's nothing new. It's just a version of a fruit cobbler.
Here's what you'll need:
Preheat the oven to 475 degrees.
Butter a 2 quart Rectangular Baking Dish
4 C Frozen Fruit , semi thawed. This can be mixed or the same fruit.
1 C granulated Sugar
1/4 C Cornstarch
The zest of 1 Lemon
Freshly grated Nutmeg
In a medium mixing bowl:
Sugar
Cornstarch
Lemon Peel
Whisk well.
Add to the Fruit and stir to coat well.
Pour the Fruit into the dish and dust the top with grated Nutmeg.
Set aside.
Lattice Top Dough:
1 1/4 C Flour
1 TBS granulated Sugar
1/4 tsp Salt
8 TBS Butter (1 stick)
3 TBS ice cold water , or more.
Turbinado Raw Sugar
To make the dough:
In a large mixing bowl with a pastry blender:
Flour
Sugar
Salt
Butter
Mix together with a Pastry Blender.
Gradually add small amounts of the iced cold water to create the correct consistency of dough.
Forn it into a disc.
Cover with plastic wrap and refrigerate for 1 hour.
Roll out into a rectangle and cut strips for the lattice top.
Create a lattice top over the fruit.
Sprinkle the top with Turbinado Raw Sugar.
Bake for 45 minutes.
Enjoy!
Peace in the Kitchen!
Here's what you'll need:
Preheat the oven to 475 degrees.
Butter a 2 quart Rectangular Baking Dish
4 C Frozen Fruit , semi thawed. This can be mixed or the same fruit.
1 C granulated Sugar
1/4 C Cornstarch
The zest of 1 Lemon
Freshly grated Nutmeg
In a medium mixing bowl:
Sugar
Cornstarch
Lemon Peel
Whisk well.
Add to the Fruit and stir to coat well.
Pour the Fruit into the dish and dust the top with grated Nutmeg.
Set aside.
Lattice Top Dough:
1 1/4 C Flour
1 TBS granulated Sugar
1/4 tsp Salt
8 TBS Butter (1 stick)
3 TBS ice cold water , or more.
Turbinado Raw Sugar
To make the dough:
In a large mixing bowl with a pastry blender:
Flour
Sugar
Salt
Butter
Mix together with a Pastry Blender.
Gradually add small amounts of the iced cold water to create the correct consistency of dough.
Forn it into a disc.
Cover with plastic wrap and refrigerate for 1 hour.
Roll out into a rectangle and cut strips for the lattice top.
Create a lattice top over the fruit.
Sprinkle the top with Turbinado Raw Sugar.
Bake for 45 minutes.
Enjoy!
Peace in the Kitchen!
Sunday, September 14, 2014
Chocolate Raspberry Cheesecake Bars
We ve made these bars twice and both times they were a hit with our family and guests. They make a nice presentation when placed on a serving platter. The first time they were baked and then the berries were put on and the second time the berries were baked , they both had the same appearance. I was afraid that the baked berries wouldn't look as fresh, but baking did not change the appearance.
We used a combination of raspberries, blueberries and blackberries with different berry jams. They were all great.
Chocolate Raspberry Cheesecake Bars
Here's what you'll need:
Preheat the oven to 350 degrees.
Line an 8"X8" baking pan with foil extending over all four sides.
Brush the foil with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
1 C crushed chocolate wafer cookies. I used Nabisco.
3 TBS butter, melted
4 oz. cream cheese , softened.
1/3 C sour cream
1/4 C granulated sugar
1 egg
1 TBS Raspberry Liqueur
1 tsp cornstarch
1/2 tsp grated lemon peel
1 C of Fresh Raspberries
Seedless Raspberry jam, melted.
Crust directions:
In a small bowl:
Crushed Cookies
Butter
Mix well.
Press into the bottom of the pan.
In a medium mixing bowl with an electric hand mixer:
Cream Cheese
Beat until smooth.
Add:
Sour Cream
Sugar
Beat well until combined.
Scrape the sides as needed.
Add:
Egg, just until combined.
Add:
Liqueur
Cornstarch
Lemon Peel
Beat on low just until combined.
Pour evenly over the crust and spread with an offset spatula.
Top with Raspberries in a grid pattern 4X4.
Bake for 25 - 35 minutes, until the center is cooked well enough for a toothpick to come out clean in the center.
Remove the pan to a rack and cool completely.
Cover with plastic wrap and refrigerate 1 hour before serving.
Use the edge of the foil to lift and remove the Bars and place on a cutting board.
Cut into bars and drizzle with melted jam just before serving.
Enjoy!
Peace in the Kitchen!
We used a combination of raspberries, blueberries and blackberries with different berry jams. They were all great.
Chocolate Raspberry Cheesecake Bars
Here's what you'll need:
Preheat the oven to 350 degrees.
Line an 8"X8" baking pan with foil extending over all four sides.
Brush the foil with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
1 C crushed chocolate wafer cookies. I used Nabisco.
3 TBS butter, melted
4 oz. cream cheese , softened.
1/3 C sour cream
1/4 C granulated sugar
1 egg
1 TBS Raspberry Liqueur
1 tsp cornstarch
1/2 tsp grated lemon peel
1 C of Fresh Raspberries
Seedless Raspberry jam, melted.
Crust directions:
In a small bowl:
Crushed Cookies
Butter
Mix well.
Press into the bottom of the pan.
In a medium mixing bowl with an electric hand mixer:
Cream Cheese
Beat until smooth.
Add:
Sour Cream
Sugar
Beat well until combined.
Scrape the sides as needed.
Add:
Egg, just until combined.
Add:
Liqueur
Cornstarch
Lemon Peel
Beat on low just until combined.
Pour evenly over the crust and spread with an offset spatula.
Top with Raspberries in a grid pattern 4X4.
Bake for 25 - 35 minutes, until the center is cooked well enough for a toothpick to come out clean in the center.
Remove the pan to a rack and cool completely.
Cover with plastic wrap and refrigerate 1 hour before serving.
Use the edge of the foil to lift and remove the Bars and place on a cutting board.
Cut into bars and drizzle with melted jam just before serving.
Enjoy!
Peace in the Kitchen!
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