Saturday, November 17, 2012

S'mores!

Gourmet S'mores, who knew they could be so delicious?
Once a month we get together with our neighbors for a dinner club.
Each month a different family hosts the event.
They pick a restaurant, we all meet for dinner and return to their house for cocktails, coffee and dessert.

Tonight we returned to enjoy Gourmet S'mores around the fire pit.
It was a chilly evening and the fire felt really comfortable.


And then the dessert began.

We had chocolate cake topped with a graham cracker, hot fudge and marshmallows we each toasted over the fire pit. What a great evening with a fun dessert.


Thank you to our hospitable neighbors for a very enjoyable evening!


Hobo Beans


This one is for the meat eaters, however, I make it vegetarian and will note that in the recipe.

This is a true Texas recipe.
There used to be a restaurant in Ft. Worth, Texas called, Larry's Crossing. The restaurant is no longer in business.
I met Larry many years ago and one day I asked for his secret recipe for Hobo Beans. ( true story, not a tall Texas tale). The recipe was eventually posted in the Fort Worth Star Telegram.

The restaurant was actually a train car, hence the name.......
It had an outdoor patio, live entertainment and plenty of Shiner Bock beer! ( you know, an imported beer from Shiner, Texas...... it's a local thing!) There are actually places here in Texas that make us pay an import price for Shiner....... Oh well, another time, another story!

Anyway, this is a great recipe!

Larry's Crossing Hobo Beans:

1 C Brown sugar. ( if it starts with brown sugar it has to be good)
1/2 C sugar
1/2 C of your favorite Barbeque Sauce
1/2 C catsup
1/4 C mustard
1/2 C Bacon, cooked and finely chopped
1/2 TBS salt
1 TBS Worcestershire Sauce
1/2 TBS Tabasco Sauce
1/2 TBS Louisiana Hot Sauce or additional Tabasco Sauce
1/2 C water
64 ounces of commercial Pork and Beans
1/2 lb. chopped Barbeque Beef

Combine all ingredients in a Cast Iron Dutch Oven and simmer 30 minutes
Bake, uncovered at 350 degrees for 1 hour.

Now for the Vegetarian version:
I use Bush's Vegetarian Baked Beans
Morning Star Farms Hickory BBQ Riblets.
Gardein Beefless Strips , shredded.
I also use a vegetarian bacon ( Morning Star Bacon Strips) fried crisp in a bit of vegetable oil or Microwave several strips for 1 minute. Use as many as you like in this recipe.

I have served this to my meat eating friends without telling them they're eating a vegetarian dish and they love it!

I sent the original clipping from the Fort Worth Star Telegram to my sister in Denver. It was in Aunt Faye's recipe book that my sister sent to me when I was researching recipes for the blog.

Enjoy!
Peace in the Kitchen!


Adirondack Cranberry Conserve

I found this recipe in my collection and when I read, to combine in a jelly pot, I researched it.
We actually have one of these and I never new what it was for.
They are antique brass pots with handles. Mine holds pine cones!

Combine in a jelly pot:
2 finely chopped whole seedless oranges (peel included), 3 cups of Cranberry juice.
Fast Boil 20 minutes until the peel is tender.
Add 1.5 quarts ( 2- 12 ounce packages) of Cranberries.
1/2 C raisins
1/4 C sugar
Stir until the sugar dissolves.

Cook fast until volume reduces and fruit is almost jelly, about 8 minutes, stirring down boiling bubbles.

Add 1 C chopped Walnuts during the last 5 minutes of cooking, ( in Texas we add Pecans, Pecans to everything!)

Pour into hot sterilized 8 oz. jars leaving 1/4" space.
Makes about 9 cups.

Enjoy!
Peace in the Kitchen!








Cranberry Relish

This comes from my collection of the Best of the Best recipes. 2008

The note I have at the bottom of the page in the book says, "don't even make another kind, this is incredible."

I know that everyone has their favorite cranberry relish recipe and I would have to say, this is mine.
I make it a week ahead.

Cranberry Relish:

1- 12 oz. bag of fresh Cranberries
1 large Apple, peeled, cored and coarsely chopped
1C Golden Raisins
3/4 C Sugar
1/2 C Orange Juice
1/2 TBS Balsamic Vinegar
1/2 tsp Cinnamon
1/2 C chopped Pecans (added when cooled)

Place all ingredients except vinegar and pecans in a saucepan and stir to combine well.
Bring to a boil over medium heat.
Lower heat and simmer until thickened, about 5 minutes
Remove from heat, add vinegar.
Place in a heatproof container, cover and cool to room temperature.
Add Pecans when completely cooled.
Refrigerate covered.
It will keep up to 2 weeks refrigerated.

Enjoy!
Peace in the Kitchen!





Friday, November 16, 2012

Xmas Date Loaf

I love these old recipes hand written on index cards.
This one was originally my Grandmother's and then my Mother's

1 lb, dates ( whole) or prunes
1 lb. walnuts ( whole)

Sift tog:

1 cup sugar
1 cup flour
2 tsp. Baking Powder
4 eggs beaten light ( note the reference to egg beaters) I think my Mother  added that, I can't imagine that my Grandmother ever had egg beaters.
1 tsp vanilla, salt

Mix dates, nuts & sugar & flour
then eggs last.

Bake 350
1 hour
loaf pan


I think I'll make this one!

Enjoy!
Peace in the Kitchen!

Who wants fruitcake ? I do, I do!

How often do you hear that?

Ok, so it's not the most well received food , but maybe you'll like this recipe. I do, I do!


Refrigerator Fruitcake

1 - 12 oz. box of Vanilla Wafers, finely crushed.
1 - 16 oz. jar of Maraschino Cherries, drained and chopped.
Reserve a few Cherries halved for decoration.
or: 2 C of mixed Candied Fruit
1 C Raisins
1.2 C chopped Dried Apricot.
1 C roughly chopped Pecans. Reserve some halves for decoration.
1 - 3.5 oz. can of Bakers Angel Flake Coconut.
1 - 14 oz. can of Sweetened Condensed Milk.
1/4 C Brandy

Soak Cherries, Raisins, Apricots and Pecans in the Brandy, in a small jar for at least 2 weeks prior to making the cake.

In a mixing bowl combine:
Cookie Crumbs
Raisins
Apricots
Pecans
Coconut

Stir in the Milk, until combined well and all Cookie Crumbs are moistened.

Press into a Loaf Pan and flatten the top.
Decorate the top with reserved Cherries and Pecans.

Cover with plastic wrap and refrigerate 1-2 weeks.
Un mold and slice to serve.

Who knows, maybe this is the one!

Enjoy!
Peace in the Kitchen!

Thursday, November 15, 2012

Cherry Cream Freeze , My mother's recipe

My mother always made this for Thanksgiving and Christmas beginning in the 50's.
It was my favorite dessert as a child.

My mother made it in aluminum ice cube trays without the dividers.
I have a source for them, I should order some.

Here's my mother's recipe.
Cherry Cream Freeze:

1 1/3 C (15oz. can) sweetened condensed milk
1/4 C lemon juice
1- 12 oz. package of frozen sweet dark cherries.
3/4 C ( 1 9 oz. can) well drained crushed pineapple.
1/4 tsp almond extract.
2 C heavy cream, stiffly whipped.

In a large mixing bowl, combine:
milk
lemon juice
cherries
pineapple
almond extract
Mix well.

Gently fold in whipped cream.

Place mixture into a 9x5x3in loaf pan.
Cover tightly with aluminum foil.
Freeze for 24 hours.
Dip pan half way in a pan of warm water to release.
Un mold onto a serving platter.
Slice to serve.

Enjoy!
Peace in the kitchen!