Christmas is Sharing!

Almond Apricot Amaretto Bars , Christmas Oreo Brownies , Linzer Cookies , Union Square's Cafe Bar Nuts ,Christmas Candy.

Merry Christmas!

Happy Holidays!

Imagine Peace!

Imagine Peace!

Love Each Other
Be Kind
Say Your Prayers
Serve Others
Be Joyful
Tell The Truth
Have Faith
Give Thanks
Forgive
Be Patient
Imagine Peace!

Roasted Root Vegetables

Roasted Root Vegetables

Here's what you'll need:
Preheat the oven to 400 degree oven
1 - Large Roasting Pan

3 Sweet Potatoes, peeled and wedged
8-12 Slender Carrots, peeled, whole
8-12 Baby Turnips, peeled, whole
8-10 Fingerling Potatoes, cleaned, skins on, cut in half lengthwise
4 Large Parsnips, peeled, cut diagonally into 1" slices
3 Medium Onions, peeled and quartered
3-4 Large Beets, peeled and wedged
1 Whole Garlic head, cloves separated and un peeled
3 sprigs of Fresh Rosemary
Coarse Sea Salt, Freshly Ground Black Pepper
Olive Oil

Place all vegetables in the pan
Drizzle generously with Olive Oil, toss by hand to coat evenly
Season with salt and pepper

Bake 45 minutes to 1 hour (stir occasionally), until all the vegetables are tender

Enjoy!
Peace in the Kitchen!

Vegetable Casserole

Vegetable Casserole:

350 degree oven
6-8 quart Enamel Cast Iron Casserole
or, whatever covered oven proof pan you have that will hold all of the vegetables and broth.

2 onions,cut into wedges
3 carrots, roughly cut
3 stalks of celery,roughly cut
1 LB. Sweet Potatoes,( or Russet Potatoes if you absolutely do not eat Sweet Potatoes), roughly cut into cubes
2 pints of Vegetable Broth
2 garlic cloves, finely chopped
3 leeks, roughly sliced
1 1/2 C Pearl Barley
2 tsp dried sage
salt and pepper to taste

2 TBS coarsely chopped parsley for garnish

In the Casserole, on the stove:
Onions
Carrots
Celery
Sweet Potatoes
Vegetable Broth
Bring to a boil

Add :
Garlic
Leeks
Barley
Sage
Salt
Pepper

Cover and bake for 1 hour.
Serve with thick slices of Country French Bread and Butter.

Enjoy
Peace in the Kitchen!

Rum Coffee Cake

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)  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. It's a foolproof release mix.


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!

Easy Morning Coffee Cake

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) 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 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!

Stump De Noel !

I just baked in  the most detailed Nordic Cake Pan I have ever baked in. It released perfectly because I use a Pan Release Recipe that I got when I took a Wilton Cake Decorating Class in 1990. I have used it since then and it never fails.

Mix together equal parts of:
Vegetable oil
Crisco
Flour

Mix well and store in a jar in the refrigerator.

  

Christmas Popovers

Since our recent trip to London has inspired  our menu for Christmas dinner, I decided to make Christmas Popovers, this is my version of Yorkshire Pudding. Mine are made with butter and a bit of Vegetable Cooking spray to keep it Vegetarian. I don't use the typical drippings from the Beef or a bit of lard.
My wife is making a traditional English Roast Beef with Mashed Potatoes and Roasted Root Vegetables. I'll make a Tofurky Roast for the Vegetarians.

If you don't have a traditional Popover Pan.... well you need to get one!
Not really, you can actually bake these in a regular muffin pan....
However, I would recommend that you eventually get one if you really like these.



Herbed Christmas Popovers

Preheat the oven to 425 degrees.
These need to be baked in a hot oven and ..... no peeking!

2 C flour
1/4 C chopped fresh Rosemary
1 TBS salt
1 tsp fresh ground black pepper
1 tsp ground nutmeg
3 eggs
2 1/2 C whole milk
5 TBS butter, melted and will be divided

Melt the butter and set it aside
Sift the flour and whisk in the rosemary, salt, pepper and nutmeg

In a large bowle, whisk the eggs and milk together.
Gradually add the dry ingredients to the wet ingredients followed
by the addition of 3 TBS of melted butter. Do not over mix at this stage.

Brush the cups of a 12 C popover pan with the remaining melted butter and
add some cooking spray too.
At this stage you can pop the pan in the oven just to heat up the butter. Not long!

Fill the cups 3/4 full
Bake in a hot preheated oven at 425 degrees

Try not to peek
Serve right from the oven, so bake these 30 minutes just before
sitting down to enjoy your Christmas dinner.

Serve with butter and Gravy!

Remember, don't peek, it's an important step in making successful Popovers.

I'll post a picture when I make them!


Enjoy!
Peace in the Kitchen!

Christmas in London!

I've been away from the blog for awhile while enjoying the sights, sounds and foods of Christmas in England!

A Pub in Windsor

Fortnum and Mason Christmas Window

A Pub in Windsor

Christmas in London

A Pub in Windsor

I'll blog about the food when I get a chance.

There was a great feeling of Christmas in the air, everywhere we went from Birmingham to London to Windsor.

Charming Pubs where I imagined Charles Dickens enjoyed Figgy Pudding at Christmas!
He certainly drank a Pint in them!
The decorations were simple and the food was amazing!

The photographs are from Birmingham, London and Windsor. They are a collection of foods we ate at restaurants in London and Windsor, foods we saw at the Christmas Market in Birmingham and food I photographed at the Borough Market in London.

A French Restaurant in London

Treacle Tart , this was amazing!

Borough Market, London

Christmas Market in Birmingham

The wonderful Food Stalls at Borough Market, London

Breakfast at Marias in Borough Market, London

Bubble & Squeak for Breakfast

More of the Food Stalls at Borough Market

Les Macarons ! British Style

Inside a Cheese Shop at Borough Market

Paella in Borough Market in London

Christmas Market in Birmingham

Dinner in Windsor

Fortnum and Mason Christmas Windows

Dinner in Windsor

The Entrance to the Market in London

Banana Pudding

Who would think that a recipe for Banana Pudding would be on a food blog!

I've had the fortunate opportunity to travel the world extensively and I've enjoyed trying new foods in every place I've visited. I've even visited a banana plantation on the island of St. Lucia.

In 1987, I had a friend that shared a family recipe for Banana Pudding.
It was the best Banana Pudding I had ever eaten in my life!

This is a Best of the Best recipe.

If you don't want to make the Pastry Cream on the stove, I've posted the link to my easy, delicious, carefree recipe at the end of the page.

I've never shared this one with anyone, until I started my blog, so I hope you try it.

Cream Cheese Filling:
1 can of Sweetened Condensed Milk
1 8oz. package of cream cheese, softened.
1/3 C fresh lemon juice
1 tsp vanilla

Custard:
3 eggs
3/4 C sugar
1 TBS flour
1 C whole milk
1 tsp vanilla

1 box of Vanilla Wafers
6 Bananas (sliced)

Beat cream cheese until creamy
Add condensed milk, lemon juice and vanilla, continue beating until well combined.
Refrigerate this mixture

Beat eggs, sift dry ingredients and add milk and vanilla.
Place in a double boiler and cook until thick, whisking constantly. This may take as long as 45 minutes on medium high heat.

In a plain glass bowl or a fancy trifle dish:

Begin with a layer of sliced bananas
A layer of Vanilla Wafers
A layer of Custard
All of the cream cheese mixture
A layer of sliced bananas
A layer of Vanilla Wafers
A final layer of Custard
Refrigerate and serve chilled!


Pastry Cream
Enjoy!
Peace in the Kitchen!

Sweet Potato and Carrot Soup

In 1996 a French friend of ours, Jean - Michel, had a restaurant in Dallas. It was called Tramontana.
We loved this soup that he served.
He gave me the recipe.


Merci Beaucoup Jean Michel. Tu nous manques!

1 medium onion
7 large carrots,peeled, diced
3 medium sweet potatoes or yams, peeled, diced
dice them the same size

Vegetable or Chicken stock, enough to cover all ingredients.

to taste:
brown sugar or honey
ground ginger
ground clove
ground cinnamon
( I recommend 1 1/2 tsp of each to start) adjust according to personal taste.
1 TBS butter
1 C half and half
Chopped fresh chive for garnish

Saute the onion in the butter until clear.
Add carrots and sweet potatoes.
Cover with stock and simmer until soft.
When all is cooked to perfection, puree in the liquid with an immersion blender or in a blender.
Be careful when blending hot liquids in a blender. Blend in small portions.
Remove from heat .
Add half and half and spices, blend well.

Serve garnished with fresh chive.

Enjoy!
Peace in the Kitchen!

Pumpkin Muffcakes!

Here's a vintage recipe for a cross between a Muffin and a Cupcake.
I call it a Muffcake!
It's a frosted Muffin...... anyway, you get the idea.

I consider this to be a Best of the Best recipe

1 C Pecans, roasted. ( preheat the oven to 350 degrees and roast the nuts in a single layer on a baking sheet for 8 minutes, or until golden brown.
 Cool completely and roughly chop.

1/2 stick butter, room temperature
1 C firmly packed brown sugar
1 egg
1 15oz. can pure pumpkin
1 tsp vanilla
2 C all purpose f;our
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 C chopped dates ( I know, you say you don't like dates, but this is a necessary ingredient and once you taste these, you'll agree)

Icing:
1 3oz. package of cream cheese room temperature
Zest of 1 orange
1 tsp of the orange juice
2 C powdered sugar


Spray a 12 cup muffin pan with a vegetable spray or grease with your preference. I use my pan release recipe posted earlier on the Blog.

In a Mixer with a paddle attachment:
Medium Speed
Cream the butter and  brown sugar until well combined, about a minute.
Add the egg and continue for 1 minute more.
Add pumpkin and Vanilla and beat until combined.
Mix in the flour, baking soda, baking powder and salt.
By hand, stir in the dates and Pecans until well combined and the batter is moist.
The batter will be thick.

Spoon the batter into the muffin cups, filled just to the top.
Bake 20 minutes
Cool them in the pan for 10 minutes and then invert onto a cooling rack and cool completely( at least 30 minutes before frosting them)

Icing:
In a mixer on medium speed, with a paddle attachment
Beat cream cheese and orange juice about 30 seconds.
Gradually add powdered sugar 1/2 C at a time until incorporated well each time.
By hand, stir in the orange zest

Frost the muffins.
The icing will set after 45 minutes and you can wrap them individually in plastic wrap to store in the refrigerator, if you have any left!

Enjoy!
Peace in the Kitchen!

Mustard / Homemade / Hot

We love mustard:

Dijon
German
American
Hot
Sweet
Brown
Deli
Creole
English
Chinese
Flavored.......

......... and this homemade mustard from the Mennonites in Kansas!
This recipe makes about 2 1/2 cups.

4 TBS flour
8 TBS dry mustard
1 C boiling water
1 C sugar
1/2 C vinegar
1/2 tsp salt
1 tsp or more.... mustard seed to taste  (some of the seeds can be crushed)

Mix flour and mustard
Stir in the boiling water
Add sugar,vinegar and salt
Add Mustard Seed

Mix well
Allow to cool completely and refrigerate before using.
Keep refrigerated in a jar!

Enjoy!
Peace in the Kitchen!

Pineapple Upside Down Biscuits

Pineapple Upside Down Biscuits

This is an interesting recipe.
We love this individual sized version of Pineapple Upside Down Cake.

1 10 oz. can of crushed pineapple
1/2 C packed light brown sugar
1/4 C butter, room temperature (1/2 stick)
10 maraschino cherries
1 12oz. package of refrigerated buttermilk biscuits ( 10 count) ( too bad they don't make a 12 count since most muffin tins have 12 cups.) Or.... buy more, fill the tins, adjust the recipe and save the rest to make more. Maybe I should have adjusted the recipe for you.... Oh well!

Grease 10 cups of a muffin tin.

Or the 7 cup Cast Iron Biscuit pan.
You can also use a cast iron muffin pan.

Strain the pineapple and reserve the juice
Combine pineapple sugar and softened butter, mix well
Divide the mixture among the cups
Place a cherry in the center of each cup making sure it touches the bottom of the cup
Place 1 biscuit in each cup on top of the mixture
Spoon 1 tsp of pineapple juice over each biscuit

Bake 12 - 15 minutes at 400 degrees
Cool and invert the pan to release the biscuits.

This is one of those crazy American recipes that sounds odd, but interesting and tastes amazing.
You know the ones I'm talking about.

There's always someone in the family that volunteers to make a strange recipe for a family gathering and everyone ends up loving it and wanting the recipe......!

Well here's one of those "I gotta have the recipe", recipes!

Enjoy!
Peace in the Kitchen!

Pastry Cream and Pistachio Cream Filling

This is the best and easiest pastry cream I've ever made.

My Favorite Pastry Cream:

It can be used for:
Cream Puffs
Icing the center of a layered cake
Strawberry Shortcake
Aebelskiver filling
Trifle
Eclairs
Pastry Cream Crepe Cake
Macaron Filling

This is definitely a Best of the Best recipe!

1 pint of Heavy Cream. (2 Cups)
1 pint of Vanilla Ice Cream (2 Cups), softened.
1 tsp vanilla extract
1 tsp almond extract
1 1/2 boxes of Instant French Vanilla Pudding (3.4 oz Boxes)
Combine ice cream and heavy cream in a mixer with a whisk attachment
Begin whipping on low speed.
Add vanilla and almond extract
Gradually add the pudding mix and combine well.
Refrigerate and use as needed.


Pistachio Cream Filling:

I posted a recipe for a Pistachio Torte and the filling is Pistachio Pastry Cream.
To make it, add 1 1/2 C of finely ground Unsalted Pistachios to this recipe. Fold them in by hand at the end of this recipe, after the Pudding is added and the Mixture is Creamy Smooth.

Enjoy!
Peace in the Kitchen!

Texas Caviar

This is definitely a Best of the Best Recipes from my archived files.

I love this recipe. There isn't a single flavor that overpowers another.
I dice each ingredient so they are the same size

1 can Pinto Beans, drained
1 can Black Beans, drained
1 can Corn, drained
1 medium onion, diced
1 can of chopped Black Olives, drained
1 Jalapeno, diced
1 (4oz. can) Chopped Green Chiles, drained
1 Green Pepper, diced
1 Red Pepper, diced

Dressing:
1/2 C Red Wine Vinegar
1/2 C Olive Oil
1/3 C sugar
1/2 tsp Adobo Seasoning, or Garlic Powder if you can't find Adobo
 Mix dressing ingredients in a Mason Jar and shake until the sugar is dissolved


Mix all Caviar ingredients together with the dressing and refrigerate before serving.

Enjoy!
Peace in the Kitchen!

Texas Cranberry Margarita #1

What a great cocktail for a Texas Christmas Party!

Texas Cranberry Margarita #1

1/4 C fresh lime juice
1/4 C Triple Sec
1/2 C of your favorite Tequila ( I recommend the good stuff, don't save money here)
1/2 C Cranberry Juice ( the real stuff, not that cocktail mix)
Lime wedges

You'll need a cocktail shaker and some ice to prepare these.
You know, shaken, not stirred, like a good James Bond Martini.

Put some ice in the cocktail shaker and fill with the first four ingredients.
Put the top on and shake like crazy!
Pour into 4 glasses, either on the rocks or straight up!
Squeeze a lime wedge and toss  one in each glass.

Happy Holidays Y'all!

Enjoy!
Peace in the Kitchen

Tex-Mex Rice Casserole

I've spent the morning playing around with a new recipe.
My Mother always made what she called Spanish Rice, remember we lived in Michigan. Maybe it was a food trend when I was young. It just seems out of place on the menu as I look back at my childhood. But then we also ate a lot of Chinese Food too, maybe because of the movie, A Christmas Story!
        
Food trends have always fascinated me. Julia Child created the French food trend in America. The 60's loved Fondue and Health Food. I don't think Tex-Mex is a trend in Texas. It seems to be a staple in every kitchen here. We love our Tex-Mex cuisine! I've lived in Texas for 35 years, I still refer to Michigan as home, I'm not sure why, but I'm glad I had the opportunity in my lifetime to get to know Tex-Mex! I hope some of you reading this outside of Texas will embrace some of my Texas recipes............!

I don't remember my mother's Spanish Rice to be as spicy as I have grown to love Tex-Mex food.
This recipe is quite spicy and very.......  Tex-Mex!

This recipe could easily be cut in half, it makes enough for a family gathering or a block party!

4 TBS vegetable oil ( I always say, cook with Vegetable oil, eat Olive Oil)
4 cloves of garlic, roughly chopped
2 stalks of celery, roughly chopped
1 large onion, chopped
2 C long grain white rice
2 C long grain brown rice
2- 14.5 oz. cans of diced tomatoes with juice
1- 10 oz. can Rotel Tomatoes with Chiles, with juice
1- 4oz. can diced green chile peppers.
1 tsp cumin
1/2 tsp cayenne pepper
1/4 tsp turmeric
1 tsp Adobo Seasoning
1 tsp salt
1/2 tsp black pepper
6 C vegetarian Chicken Broth ( the real stuff for the non Vegetarians) 2C water added just before covering with cheese and baking.
2C freshly grated Sharp Cheddar Cheese
2C Shredded Mexican Blend Cheese
Fresh Cilantro, chopped, for garnish
Pickled Jalapenos for garnish

Heat oil in a large ( 6 or 7 quart Cast Iron Casserole or Cast Iron Dutch Oven)
Saute onion, celery and garlic about 5 minutes, stirring constantly

Reduce heat to simmer , add rice, stir constantly for 5 minutes
Add tomatoes, Rotel and green chiles
Add all spices and seasoning and stir to combine well

Add broth and bring to a boil

Reduce to low heat, cover and simmer for 30 minutes, stirring occasionally
At this stage, I added an additional 2 C of water, stir well and then continue....

Top with Cheddar Cheese and bake at 375 for 15 minutes

After baking, remove from oven, top with Mexican Blend Cheese, cover
and allow the cheese to melt.

Serve in bowls topped with freshly chopped cilantro and pickled jalapenos.
I serve my Black Peppered Cheese Bread with it.

After tasting it, I think that it could easily be turned into a soup by adding water to individual servings, microwave it and serve topped with Tortilla Strips.

This is a large recipe. I just created a soup with the leftovers ( about 1/3 of it)
I added a 14.5 0z. can of diced tomatoes with the liquid, a 14.75 oz. can of creamed corn, water and milk.
I diced half of an onion and added that too.
It's very forgiving, you can make according to your own personal taste.

That's the way we do it in Texas!

Enjoy!
Peace in the Kitchen!

Almond, Apricot Amaretto Bars

 Almond, Apricot Amaretto Bars.

This is an original recipe based on another one that I make into a Sliced Log Cookie.
This is a No Bake Recipe.

The Log recipe made the finals two years ago in the Dallas Morning News/Central Market Holiday Cookie Contest.


1 - 12 ounce box of Vanilla Wafer cookies
1 - pound of Almonds, Roasted with Skins On. ( I roast them on a cookie sheet at 350 degrees for 10 minutes)
1 - pound of Dried Turkish Apricots
8 TBS Butter, melted
1 - 14 ounce can of Sweetened Condensed Milk
6 oz. of Semi Sweet Chocolate Chips. (I use Ghirardelli.)
6 oz. of Dark Chocolate Chips. (I use Ghirardelli bittersweet.)
1/3 C Amaretto
1/4 tsp Vanilla

Vegetable cooking spray
1 - 9 x13" Casserole Dish
Aluminum foil

Finely chop the Wafers in a Food Processor
Roughly chop the Almonds by hand.
Roughly chop the Apricots by hand.

In a large Stock Pot or 8 quart Bowl:
Mix the Wafers, Almonds and Apricots together by hand until well combined.
I use my hands for this step.

Whisk melted Butter and Condensed Milk together.
Stir in Amaretto and Vanilla.
Add this to the Cookie Mixture and combine well.
Press the mixture evenly into the Casserole Dish.
Cover with Foil and refrigerate 30 minutes.

Melt Semi Sweet Chocolate Chips in a Microwave and spread over the Cookie Mixture.
Refrigerate 15 minutes or until firm.

Melt Dark chocolate Chips in a Microwave and spread over the first layer of Chocolate.
Cover and refrigerate 15 minutes or until firm.

Cut into squares to serve.

Enjoy!
Peace in the Kitchen!

Skillet Cookies

Another vintage recipe that Aunt Faye made.
I use a cast iron skillet.

The next time I make them I will add photos.


Skillet Cookies

2 TBS butter
1 C chopped dates
2 eggs
1 C sugar
3 C Rice Krispies
1/2 C chopped nuts ( I'm in Texas now, so that means Pecans)!

Melt butter in the skillet on low heat.
Add dates,sugar & eggs.
Stir constantly for 5 minutes.

Cool slightly.
Stir in cereal & nuts.
Sprinkle a sheet of waxed paper with
confectioner's sugar.
Make a roll of the cookie mixture & roll in the paper.
Chill & slice.

Enjoy!
Peace in the Kitchen!

Black Peppered Cheese Bread

I bought a new cast iron loaf pan this weekend and I decided that the first thing I would make in it is Black Peppered Cheese Bread.

I love bread, I love cheese and ......... I love freshly ground black pepper!

So....... Black Peppered Cheese Bread it is!

It tastes great.
 I've decided to add jalapeno to the next batter.
We even toast it !

Another hint: If you have leftovers, cube the bread, bake it at 400 degrees for 15 minutes or until
golden brown and use the croutons for soup.
I have a recipe on the blog for Texas Onion Soup and these croutons are perfect for that soup.


2 C flour
1 tsp sugar
1 C shredded sharp cheddar cheese
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 C buttermilk
1/2 C butter, melted
2 eggs

In a bowl combine:
flour
sugar
cheese
sugar
baking powder
baking soda
salt
pepper

In a small bowl whisk together:
eggs, melted butter
milk

Add liquid ingredients to dry ingredients with a spoon,
just enough to wet all of the ingredients.
Pour the batter into a well buttered or vegetable oiled loaf pan.
Bake at 350 for 35 - 40 minutes.

Cool about 15 minutes before releasing the bread from the pan.

Enjoy!
Peace in the Kitchen!