Broccoli Bake

I know it's just another casserole, but a Broccoli casserole is pretty yummy.

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 2 quart casserole dish, heavily buttered.

Broccoli Bake:

2 - (10 - 12 oz.) packages of frozen chopped Broccoli, thawed and drained well.
4 Green Onions, diced
3  Ribs of Celery, diced
1 Red Bell Pepper, diced
1 small onion, diced
4 TBS Butter
1 can of Cream of Mushroom Soup
1/2 C Italian Herb Bread Crumbs
1/2 C grated Sharp Cheddar Cheese

Cook Broccoli according to package instructions.

In a Saucepan on medium heat:
Heat Butter until melted.

Add:
Onion
Celery
Bell Pepper
Saute until soft.

Add:
Broccoli
Soup
Bread Crumbs
Mix Well
Salt and Pepper to taste.

Transfer to the casserole dish.
Sprinkle with Cheese
Bake for 20 minutes.

Enjoy!
Peace in the Kitchen!

Pineapple - Crunch - Cake from Mom's Pantry

Another incredible recipe from Mom's Pantry Blog. It was easier to share the link than re write the recipe.
This would be a great cake for Easter.

http://www.momspantrykitchen.com/pineapple-crunch-cake.html


Enjoy!
Peace in the Kitchen!

Swiss Apple Dessert

This recipe is from the 1975 cookbook, Melting Pot of Mennonite Cookery 1874 - 1974.
I look forward to making this.

The following is exactly how the recipe is written.

Swiss Apple Dessert

Beat 2 eggs and add 3/4 C granulated sugar.
Sift: 1/2 C flour, a pinch of salt and 1 tsp baking powder.
Add to the egg mixture and add 1 heaping C peeled diced apples and 1/2 C walnuts.
Pour into a greased dish about 7 inches square.
Bake at 350' for 30 minutes.
Yields 6 servings.

Enjoy!
Peace in the Kitchen!

Deep Chocolate Pound Cake

Deep, is that deeper than Dark, I don't know, but I like a Deep Dark Chocolate Pound Cake.
I did a Blog about Pound Cake, the History and recipes.
I wanted to post this one separately and I'll add it to my Pound Cake post too.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 Loaf Pan, I think the regular size is approximately 9" X 5", brushed well 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.

Deep Chocolate Pound Cake

1 1/2 C Cake Flour, this is not regular Flour so make sure it's Cake Flour.
1/4 TBS Salt
1/4 C Dutch Processed Cocoa Powder, this is important too, don't use a Natural Cocoa Powder.
2 oz. Semi Sweet Chocolate, roughly chopped.
2 TBS Medaglia d'Oro Instant Espresso Coffee
1/4 C Boiling Water
1/2 C Buttermilk
1 tsp Vanilla
16 TBS (2 sticks) Butter, room temperature
1 C granulated Sugar
3 Egg Yolks, room temperature
1 C Hershey's Dark Chocolate Chips

In a small bowl:
1 C of the Chocolate Chips
1 tsp of the  Flour
Stir to coat the Chips and set aside.

In a small bowl:
Flour
Salt
Whisk and set aside.

In a medium mixing bowl:
Cocoa
Chopped Chocolate
Espresso
Boiling Water
Whisk well and set aside.

In a small bowl:
Buttermilk
Vanilla
Whisk and set aside.

In a Stand Mixer with a Paddle Attachment:
Butter
Sugar
Beat 5 minutes.

Add:
Egg Yolks, one at a time, beating to incorporate after each one.

Add:
Cocoa mixture
Mix just until combined.

Add:
Flour alternating with Buttermilk.

Add:
Chocolate Chips and mix just until mixed in.

Pour batter into the pan.
Bake 1 hour.
Check after 55 minutes. A toothpick in the center should come out clean.

Remove the pan to a rack and cool for 10 minutes.

Invert the cake right side up on a Parchment Paper lined race and cool completely.
Slice and serve with Whipped Cream.

Enjoy!
Peace in the Kitchen!

Cocoa Powder, Dutch Processed or Natural?

Here's a simple way to remember which one to use when baking.

Dutch Process
"Dutched" cocoa differs from natural in that an alkaline solution is added to the beans during roasting, mellowing their acidity. Reddish brown and milder tasting than natural cocoa powder, Dutch process cocoa powder is ideal in baked goods where its subtle flavor complements the other ingredients. It should be combined with an acid such as baking powder.

Natural or American-StyleNatural cocoa powder is acidic, so must be combined with an alkaline ingredient such as baking soda to create bubbles of carbon dioxide, which cause leavening. With an intense, bitter, deep chocolate flavor, it tastes great in brownies and cookies.


Enjoy!
Peace in the Kitchen!

Sour Cream Lemon Pie

I received this recipe from a Blog that I follow. I decided it was easier to simply post the link rather than re write the recipe. It looks really yummy. I may have to put this on our Easter menu.

Sour Cream Lemon Pie

Cheddar Cheese Snaps

I had this recipe posted along with another Cheese recipe and it was difficult to locate it on the Blog. I decided to re post it alone.
Here's my recipe from 1980. I used to make these often for parties.

The Dough will be very crumbly but it comes together when you form the balls.

Cheese Snaps:

1 pound of Sharp Cheddar Cheese, grated
2 sticks of butter, room temperature
3 C Flour
1 tsp Salt
1/4 tsp Cayenne Pepper
1 C Chopped Pecans

Combine the first 5 ingredients on a stand mixer with a paddle attachment and mix well.
Add Pecans
Divide the dough into thirds.
Form each third into small 1 1/2" diameter logs on a sheet of parchment paper.
Wrap tightly and refrigerate for 1 hour.
Preheat oven to 325 degrees.
Slice the rolls into 1/4 " slices
Arrange 1 1/2" apart on a baking sheet
Bake for 18 - 20 minutes
Transfer to paper towels to cool
Store in air tight containers

Enjoy!
Peace in the Kitchen!