This recipe does not have to be refrigerated. I have two other recipes on the blog that mention refrigeration. All of them are really good.
Here's what you'll need:
Some large jars to accommodate whatever amount of Eggs you need to pickle. You can adjust this recipe accordingly. This is for a 2 quart jar and 2 dozen hard boiled eggs that have been peeled. I cheat and buy the peeled eggs at Costco, genius!
I recommend boiling the jars and lids prior to making the eggs. You can also can the jars by sealing them and putting them in a water bath.
24 Hard Boiled Eggs
1 1/2 tsp Pickling Spices
1 1/2 tsp TBS Sea Salt
1 1/2 tsp Crushed Red Pepper Flakes
1 1/2 tsp TBS Black Peppercorns
2 C White distilled Vinegar
In a small jar:
Pickling Spices
Salt
Red Pepper Flakes
Peppercorns
Vinegar
In the 2 quart jar:
Put the eggs in, pour in the mixture. Make sure the eggs are completely covered with the brine and seal the jar.
NOTE: these can also be made in 4 - pint jars.
Enjoy!
Peace in the Kitchen!
Wednesday, March 18, 2015
Tuesday, March 17, 2015
Hippy Tie Dye Cookies
These cookies are definitely reminiscent of the 60's and Tie Dye! Tie Dye was such a trend in the 60's. It was part of the Hippy Movement.
I'm also a Fiber Artist and I recently bought some TieDyed fabric to create a new wall hanging. One of my favorite wall hangings is my original Peace Quilt.
I've seen many recipes for variations of a Tie Dye cookie but I wanted a recipe that was simple for everyone to make.
These would be really cool for kids to make at Easter.
Here's what you'll need:
Preheat the oven to 350 degrees.
Packages of purchased Sugar Cookie Dough.
Food coloring
3 glass bowls to dye the dough.
Cut the dough into 3 sections.
Place 1 piece of dough in each glass bowl and dye it in your favorite color. Create three different colors to make your favorite Tie Dyed Cookie.
Place each section of dough between two pieces of parchment paper or waxed paper, use a rolling pin and roll each color into a rectangle.
Keep one of the pieces on Parchment Paper and stack the other two on top.
Use the paper to help roll the dough tightly into a roll.
Refrigerate the roll for 30 - 45 minutes.
Cut the dough into 1/4" - 1/2" slices.
Place them on a Parchment Paper lined sheet pan.
Bake for 8 - 10 minutes.
Enjoy!
Peace in the Kitchen!
I'm also a Fiber Artist and I recently bought some TieDyed fabric to create a new wall hanging. One of my favorite wall hangings is my original Peace Quilt.
I've seen many recipes for variations of a Tie Dye cookie but I wanted a recipe that was simple for everyone to make.
These would be really cool for kids to make at Easter.
Here's what you'll need:
Preheat the oven to 350 degrees.
Packages of purchased Sugar Cookie Dough.
Food coloring
3 glass bowls to dye the dough.
Cut the dough into 3 sections.
Place 1 piece of dough in each glass bowl and dye it in your favorite color. Create three different colors to make your favorite Tie Dyed Cookie.
Place each section of dough between two pieces of parchment paper or waxed paper, use a rolling pin and roll each color into a rectangle.
Keep one of the pieces on Parchment Paper and stack the other two on top.
Use the paper to help roll the dough tightly into a roll.
Refrigerate the roll for 30 - 45 minutes.
Cut the dough into 1/4" - 1/2" slices.
Place them on a Parchment Paper lined sheet pan.
Bake for 8 - 10 minutes.
Enjoy!
Peace in the Kitchen!
French Baguette Rolls
One of my favorite things to do in Paris, and in any small country village in France, is to walk into a bakery and buy a baguette. The aroma of a French Bakery is a unique experience on its own. We go to the market and buy ingredients to make a simple cheese, tomato and mustard sandwich with the baguette and have a picnic along a roadside in the country or on the Champs de Mars in Paris.
We have so many memories of baguettes and picnics in France.
This is a recipe for the same baguette taste in a simple roll. I can recreate that memorable sandwich with these rolls.
French Baguette Rolls
Here's what you'll need:
Preheat the oven to 450 degrees.
1 - 9" well oiled Pie Pan
1 1/2 tsp fresh dry active yeast
2 TBS Honey
1 1/2 C Warm Water, divided
3 1/2 C Olive Oil
2 tsp Salt
In a large mixing bowl:
Yeast
Honey
1/2 C Warm Water
Mix together and allow to rest for 5 minutes. (if the yeast is not fresh, the mixture will not froth like it should)
Add:
Remaining Cup of Warm Water
Flour
Oil
Salt
Mix with your hands to create a smooth dough.
Cover the bowl with plastic wrap and allow to rise at room temperature for 45 minutes.
Divide the dough into 7 banks, arrange them in the pie pan.
Allow them to rise again for 25 minutes.
Spritz them with water.
Bake 15 - 18 minutes. They should be golden brown.
Enjoy!
Peace in the Kitchen!
Sunday, March 15, 2015
Coffee Cake, a collection of favorites
I love Coffee Cake so I decided to collect my favorite recipes into one post.
Coffee Cake:
Here's what you'll need:
Preheat the oven to 375 degrees
1 - 10 C Bundt Pan (a simple design is best), brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
Batter:
12 TBS Butter, softened
1 1/4 C granulated Sugar
3 large Eggs
2 tsp Vanilla Sugar (we make our own and always have it in the pantry) You can also purchase it.
1/4 C Sour Cream
2 1/4 C Flour
2 tsp Baking Powder
Filling:
1/2 C Dark Brown Sugar
1/2 C Flour
2 tsp Cinnamon
1/4 tsp Salt
3 TBS Butter, softened
In a Stand Mixer with a Paddle Attachment:
Butter
Granulated Sugar
Beat for 3 - 5 minutes.
Add:
Eggs, one at a time and beat to combine after each.
Add:
Sour Cream and beat just until combined.
In a small mixing bowl:
Flour
Baking Powder
whisk well and sift into the batter.
Beat just to combine.
In a small mixing bowl:
Add all of the filling ingredients.
Mix well with your hands to create a crumble.
Pour half of the batter into the prepared pan.
Crumble the filling over the batter.
Spoon the remaining batter over the crumble.
Bake for 45 - 60 minutes.
Remove the pan to a rack and cool for 10 minutes.
Invert the cake onto a serving platter and allow to cool completely before serving.
Serve with your favorite cup of coffee!
I reposted this recipe from a blog that I follow called Chin Deep. It would have been time consuming to re write it. I also wanted to post the picture of the finished product. I've seen this recipe made in a 9" X 13" dish, but I looked this one because of it's presentation for the holidays.
Enjoy!
Peace in the Kitchen!
Early Morning Coffee Cake:
Here's what you'll need:
Preheat the oven to 325 degrees
1 - 9" X 13" baking dish brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour mixed well and refrigerated in a jar) I always have it available for all of my baking needs.
1 box of yellow cake mix
8 ounces of sour cream
4 eggs
3/4C vegetable il
1 C packed brown sugar
1 TBS cinnamon
2 C powdered sugar
4 TBS heavy cream ( you could use whole milk, but heavy cream is..... decadent!
1 TBS vanilla ( I always say, don't hold back, use the good stuff)
In a large mixing bowl, whisk by hand:
Cake mix
eggs
oil
sour cream
Pour half the batter into the pan
In a small bowl, combine cinnamon and sugar.
Sprinkle over the batter
Carefully spread the other half of the batter over the top
Use a fork to swirl the batter.
Bake 40 minutes
Combine :
Powdered Sugar
Heavy Cream
Vanilla.
Ice the cake and cool for at least 15 minutes before serving.
Enjoy!
Peace in the kitchen!
Coffee Cake is a common cake or sweet bread available in many countries. The term "coffee cake" can refer to any of the following:
A class of cakes intended to be eaten alongside coffee (for example, as part of a breakfast meal) or that may be eaten during a "coffee break" or offered to guests as a gesture of hospitality on or around a coffee table. Under this definition, a coffee cake does not necessarily contain coffee. They are typically single layer cakes that may be square or rectangular like a Stollen or loaf shaped rectangular cakes, or they may be ring shaped, as a Bundt. Coffee cakes may be flavored with cinnamon or other spices, seeds, nuts and fruits. These cakes sometimes have a crumbly or crumb topping called streusel and/or a light glaze drizzle. Some similarity to teacakes may be found, though teacakes can be individually sized baked items served with tea.
A Sponge Cake often made with coffee or coffee liqueur.
Coffee Cake:
Here's what you'll need:
Preheat the oven to 375 degrees
1 - 10 C Bundt Pan (a simple design is best), brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
Batter:
12 TBS Butter, softened
1 1/4 C granulated Sugar
3 large Eggs
2 tsp Vanilla Sugar (we make our own and always have it in the pantry) You can also purchase it.
1/4 C Sour Cream
2 1/4 C Flour
2 tsp Baking Powder
Filling:
1/2 C Dark Brown Sugar
1/2 C Flour
2 tsp Cinnamon
1/4 tsp Salt
3 TBS Butter, softened
In a Stand Mixer with a Paddle Attachment:
Butter
Granulated Sugar
Beat for 3 - 5 minutes.
Add:
Eggs, one at a time and beat to combine after each.
Add:
Sour Cream and beat just until combined.
In a small mixing bowl:
Flour
Baking Powder
whisk well and sift into the batter.
Beat just to combine.
In a small mixing bowl:
Add all of the filling ingredients.
Mix well with your hands to create a crumble.
Pour half of the batter into the prepared pan.
Crumble the filling over the batter.
Spoon the remaining batter over the crumble.
Bake for 45 - 60 minutes.
Remove the pan to a rack and cool for 10 minutes.
Invert the cake onto a serving platter and allow to cool completely before serving.
Serve with your favorite cup of coffee!
I reposted this recipe from a blog that I follow called Chin Deep. It would have been time consuming to re write it. I also wanted to post the picture of the finished product. I've seen this recipe made in a 9" X 13" dish, but I looked this one because of it's presentation for the holidays.
Enjoy!
Peace in the Kitchen!
Early Morning Coffee Cake:
Here's what you'll need:
Preheat the oven to 325 degrees
1 - 9" X 13" baking dish brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour mixed well and refrigerated in a jar) I always have it available for all of my baking needs.
1 box of yellow cake mix
8 ounces of sour cream
4 eggs
3/4C vegetable il
1 C packed brown sugar
1 TBS cinnamon
2 C powdered sugar
4 TBS heavy cream ( you could use whole milk, but heavy cream is..... decadent!
1 TBS vanilla ( I always say, don't hold back, use the good stuff)
In a large mixing bowl, whisk by hand:
Cake mix
eggs
oil
sour cream
Pour half the batter into the pan
In a small bowl, combine cinnamon and sugar.
Sprinkle over the batter
Carefully spread the other half of the batter over the top
Use a fork to swirl the batter.
Bake 40 minutes
Combine :
Powdered Sugar
Heavy Cream
Vanilla.
Ice the cake and cool for at least 15 minutes before serving.
Enjoy!
Peace in the kitchen!
Rum Coffee Cake
Here's what you'll need:
Preheat the oven to 350 degrees
1 - Bundt Pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) M I start with 1 C of each mixed well and refrigerated in a jar.
1 box of yellow cake mix
1 small box of Jello Instant Vanilla Pudding
4 eggs
1/2 C Dark Rum
1/2 C vegetable oil
1/2 C water
1 C chopped pecans ( you could use Walnuts, but..... we use Pecans in Texas)
Glaze:
1/4 C Dark Rum
1 stick of butter
1 C sugar
In a large bowl, combine:
Cake mix
Pudding mix
Rum
Eggs
Oil
Water
Pour batter into the pan.
Sprinkle the top with pecans
Bake 45 minutes
Just before the cake is done, prepare the glaze.
In a saucepan on medium high heat:
Butter
Sugar
Rum
constantly stirring until it comes to a soft rolling boil.
Remove from heat and set aside.
As soon a s the cake is done, pour on the glaze.
Let it stand for at least 2 hours so the glaze can seep into the cake.
Remove the cake onto a plate, invert again onto another plate with the glazed side up.
Enjoy!
Peace in the Kitchen!
This is perfect for early Christmas morning. Served with a strong coffee or homemade Hot Cocoa. The kids will love it too.
Christmas Morning Apple Coffee Cake:
Here's what you'll need:
Preheat the oven to 400 degrees
1 - 9" square baking pan sprayed with vegetable cooking spray.
It can also be made in a Springform Pan and looks really nice! I brush it well with Pan Release Mix.
The Topping:
2/3 C Bisquick Mix (I attached a recipe at the end for homemade Bisquick Mix for my friends that don't have access to Original Bisquick.)
2/3 C Brown Sugar
1 tsp Cinnamon
1/2 tsp Nutmeg
4 TBS Butter, cold and cubed
The Batter:
2 C Bisquick Mix
2/3 C Whole Milk
3 TBS Granulated Sugar
1 Egg
2 Apples, peeled, cored and thinly sliced. ( I use Jonagold Apples)
2 TBS chopped Pecans
The Icing:
1/2 C Confectioner's Sugar
2 - 3 TBS Whole Milk
The Topping Directions:
In a small bowl:
2/3 C Bisquick Mix
Brown Sugar
Cinnamon
Nutmeg
Whisk well.
Cut in the cold butter with a pastry blender or 2 forks....... or use your hands. (I use my hands)
Create a crumble and set aside.
The Batter instructions:
In another medium bowl:
2 C Bisquick Mix
2/3 C Whole Milk
Granulated Sugar
Egg
Beat well with a wooden spoon for 30 seconds.
Spread half of the batter into the pan.
Arrange the Apple slices on top of the batter.
Sprinkled evenly with half of the topping.
Pour remaining batter the over the topping.
Sprinkle with remaining topping.
Sprinkle the nuts evenly on the top.
Bake for 25 minutes until a toothpick in the center comes out clean.
Remove to a rack and cool for 20 minutes.
Make the Icing.
In a small bowl:
Confectioner's Sugar
Whole Milk
Stir by hand until blended and smooth.
Drizzle over the entire Coffee Cake.
I decided to add this recipe as a separate post for friends that don't have access to the All American Iconic Bisquick Mix!
Homemade Bisquick Mix:
10 C flour
1/3 C baking powder
1/4 C sugar
4 tsp salt
2 C shortening ( Crisco) or any non refrigerated shortening
In a large bowl:
flour
baking powder
sugar
salt
Mix Well
Work the shortening into the mixture using a pastry blender or 2 forks until it forms a coarse crumble mixture.
Store in an airtight container for up to 6 months, unrefrigerated.
Enjoy!
Peace in the Kitchen!
This is such a classic coffee cake recipe. I hesitated to post it. Sometimes I take it for granted that anyone who loves to bake has these classic recipes.
This is a great Sunday Brunch or Church Breakfast recipe.
Apple Coffee Cake:
Here's what you'll need:
Preheat the oven to 350 degrees
Grease a 9"X 9" pan with my Pan Release Mix (equal amounts 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.
1/2 C butter, softened
1 C sugar
2 eggs
2 C flour, sifted
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 C sour cream
1 tsp almond extract
4 large baking apples, peel, core. slice
Topping:
1/2 C brown sugar
1/4 C granulated sugar
1 tsp cinnamon
1 C chopped pecans
Mix all ingredients together in a small bowl.
Batter:
butter
sugar
eggs
Cream until smooth
Add:
flour
baking soda
baking powder
salt
sour cream
almond extract
Pour half the batter in the pan
Top with half of the apples
Sprinkle with half the topping
Pour in remaining batter
Top with remaining apples
Sprinkle with remaining topping
Bake for 1 hour, or until a toothpick comes out clean in the center.
Cool completely.
Enjoy!
Peace in the Kitchen!
Here's what you'll need:
Preheat the oven to 350 degrees
1 - Bundt Pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) M I start with 1 C of each mixed well and refrigerated in a jar.
1 box of yellow cake mix
1 small box of Jello Instant Vanilla Pudding
4 eggs
1/2 C Dark Rum
1/2 C vegetable oil
1/2 C water
1 C chopped pecans ( you could use Walnuts, but..... we use Pecans in Texas)
Glaze:
1/4 C Dark Rum
1 stick of butter
1 C sugar
In a large bowl, combine:
Cake mix
Pudding mix
Rum
Eggs
Oil
Water
Pour batter into the pan.
Sprinkle the top with pecans
Bake 45 minutes
Just before the cake is done, prepare the glaze.
In a saucepan on medium high heat:
Butter
Sugar
Rum
constantly stirring until it comes to a soft rolling boil.
Remove from heat and set aside.
As soon a s the cake is done, pour on the glaze.
Let it stand for at least 2 hours so the glaze can seep into the cake.
Remove the cake onto a plate, invert again onto another plate with the glazed side up.
Enjoy!
Peace in the Kitchen!
This is perfect for early Christmas morning. Served with a strong coffee or homemade Hot Cocoa. The kids will love it too.
Christmas Morning Apple Coffee Cake:
Here's what you'll need:
Preheat the oven to 400 degrees
1 - 9" square baking pan sprayed with vegetable cooking spray.
It can also be made in a Springform Pan and looks really nice! I brush it well with Pan Release Mix.
The Topping:
2/3 C Bisquick Mix (I attached a recipe at the end for homemade Bisquick Mix for my friends that don't have access to Original Bisquick.)
2/3 C Brown Sugar
1 tsp Cinnamon
1/2 tsp Nutmeg
4 TBS Butter, cold and cubed
The Batter:
2 C Bisquick Mix
2/3 C Whole Milk
3 TBS Granulated Sugar
1 Egg
2 Apples, peeled, cored and thinly sliced. ( I use Jonagold Apples)
2 TBS chopped Pecans
The Icing:
1/2 C Confectioner's Sugar
2 - 3 TBS Whole Milk
The Topping Directions:
In a small bowl:
2/3 C Bisquick Mix
Brown Sugar
Cinnamon
Nutmeg
Whisk well.
Cut in the cold butter with a pastry blender or 2 forks....... or use your hands. (I use my hands)
Create a crumble and set aside.
The Batter instructions:
In another medium bowl:
2 C Bisquick Mix
2/3 C Whole Milk
Granulated Sugar
Egg
Beat well with a wooden spoon for 30 seconds.
Spread half of the batter into the pan.
Arrange the Apple slices on top of the batter.
Sprinkled evenly with half of the topping.
Pour remaining batter the over the topping.
Sprinkle with remaining topping.
Sprinkle the nuts evenly on the top.
Bake for 25 minutes until a toothpick in the center comes out clean.
Remove to a rack and cool for 20 minutes.
Make the Icing.
In a small bowl:
Confectioner's Sugar
Whole Milk
Stir by hand until blended and smooth.
Drizzle over the entire Coffee Cake.
I decided to add this recipe as a separate post for friends that don't have access to the All American Iconic Bisquick Mix!
Homemade Bisquick Mix:
10 C flour
1/3 C baking powder
1/4 C sugar
4 tsp salt
2 C shortening ( Crisco) or any non refrigerated shortening
In a large bowl:
flour
baking powder
sugar
salt
Mix Well
Work the shortening into the mixture using a pastry blender or 2 forks until it forms a coarse crumble mixture.
Store in an airtight container for up to 6 months, unrefrigerated.
Enjoy!
Peace in the Kitchen!
This is such a classic coffee cake recipe. I hesitated to post it. Sometimes I take it for granted that anyone who loves to bake has these classic recipes.
This is a great Sunday Brunch or Church Breakfast recipe.
Apple Coffee Cake:
Here's what you'll need:
Preheat the oven to 350 degrees
Grease a 9"X 9" pan with my Pan Release Mix (equal amounts 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.
1/2 C butter, softened
1 C sugar
2 eggs
2 C flour, sifted
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 C sour cream
1 tsp almond extract
4 large baking apples, peel, core. slice
Topping:
1/2 C brown sugar
1/4 C granulated sugar
1 tsp cinnamon
1 C chopped pecans
Mix all ingredients together in a small bowl.
Batter:
butter
sugar
eggs
Cream until smooth
Add:
flour
baking soda
baking powder
salt
sour cream
almond extract
Pour half the batter in the pan
Top with half of the apples
Sprinkle with half the topping
Pour in remaining batter
Top with remaining apples
Sprinkle with remaining topping
Bake for 1 hour, or until a toothpick comes out clean in the center.
Cool completely.
Enjoy!
Peace in the Kitchen!
Mixed Vegetable Casserole
Is there anyone that doesn't love a good hearty casserole? It's such a vast category for recipes and I have many Casserole recipes on my blog. I think I have a post with a collection of my favorite Casserole recipes. I need to add this to the list.
This is simple, easy and delicious.
Here's what you'll need:
Preheat the oven to 350 degrees
1 - 2 to 3 quart Casserole Dish buttered well.
Mixed Vegetable Casserole:
2 C of frozen cut Green Beans, thawed
2 C frozen Corn, thawed
2 C frozen Peas, thawed
2 C diced Carrots
1 can of Cream of Celery or Cream of Mushroom Soup
1/2 C Sour Cream
1 C shredded Sharp Cheddar Cheese
1/2 C diced Onion
4 TBS Butter, melted
3/4 C Ritz Cracker Crumbs
1/4 C sliced Almonds
In a large Mixing Bowl:
Beans
Corn
Peas
Carrots
Soup
Sour Cream
Onion
Mix well and spoon into the casserole dish.
In a small mixing bowl:
Butter
Crackers
Almonds
Stir to combine well.
Sprinkle on top of the casserole.
Bake uncovered for 35 - 45 minutes.
Enjoy!
Peace in the Kitchen!
This is simple, easy and delicious.
Here's what you'll need:
Preheat the oven to 350 degrees
1 - 2 to 3 quart Casserole Dish buttered well.
Mixed Vegetable Casserole:
2 C of frozen cut Green Beans, thawed
2 C frozen Corn, thawed
2 C frozen Peas, thawed
2 C diced Carrots
1 can of Cream of Celery or Cream of Mushroom Soup
1/2 C Sour Cream
1 C shredded Sharp Cheddar Cheese
1/2 C diced Onion
4 TBS Butter, melted
3/4 C Ritz Cracker Crumbs
1/4 C sliced Almonds
In a large Mixing Bowl:
Beans
Corn
Peas
Carrots
Soup
Sour Cream
Onion
Mix well and spoon into the casserole dish.
In a small mixing bowl:
Butter
Crackers
Almonds
Stir to combine well.
Sprinkle on top of the casserole.
Bake uncovered for 35 - 45 minutes.
Enjoy!
Peace in the Kitchen!
Saturday, March 14, 2015
Lemon Lime Cheesecake Pie........Oh My!
Wow, Lemon Lime?, we love that in Texas. Cheesecake?, we love that in Texas. Pie?, we love that in Texas too.
So........ we certainly love Lemon Lime Cheesecake Pie.
I just posted the link to this incredible recipe. I just need to figure out a way to make it a Margarita Lemon Lime Cheesecake Pie! And that may just take one or two more ingredients! I know I can do that.
Because the Margarita is the state drink of Texas.
http://www.momspantrykitchen.com/lemon-lime-cheesecake-pie.html
Enjoy!
Peace in the Kitchen!
So........ we certainly love Lemon Lime Cheesecake Pie.
I just posted the link to this incredible recipe. I just need to figure out a way to make it a Margarita Lemon Lime Cheesecake Pie! And that may just take one or two more ingredients! I know I can do that.
Because the Margarita is the state drink of Texas.
http://www.momspantrykitchen.com/lemon-lime-cheesecake-pie.html
Enjoy!
Peace in the Kitchen!
Busy week for me.
It's been a very busy and creative week for me. I've been away from the blog and won't get back for a few more days. I'm working on a collection of very iconic Texas recipes........ more to come!
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