Texas Brittle !

This is a great treat to have at a party. It's not really a recipe. I created it by putting together some interesting Sweet and Salty ingredients to make a snack.

Miniature Pretzels (I sometime use Pretzel Sticks)
Corn Chips
Milk Chocolate Chips
Pecans, roughly chopped
Sea Salt
Cayenne Pepper

1- Rimmed Sheet Pan lined with Parchment Paper.

This is a recipe, without a recipe....... wow!
that sounds easy!


A few handfuls of everything and as much melted chocolate as you like,  based
on the amount of everything else you use.


Spread Pretzels in a single layer on the lined sheet pan
Top with Corn Chips.
Melt Chocolate and drizzle over the Corn Chips, I use a fork .
Immediately sprinkle with Pecans, Sea Salt and  Cayenne Pepper. (I have my Cayenne Pepper in a salt shaker to make it easier to sprinkle on the brittle)
Place in the freezer until the Chocolate hardens.
It took about an hour and then I made another batch.
Break into pieces and serve.

Enjoy!
Peace in the Kitchen!

Super Bowl Nuts

I'm not really a football fan and that's OK, not everyone is.

However, I know there are fans that are "nuts" about football
and especially the Superbowl.
Any Superbowl Party I've attended has always had a bowl or two, or three of just plain nuts, these would have been nicer to snack on!

I know Texans love spiced nuts and I've done the homework for you and here are two of the best versions of spiced nuts that I could find.
I still believe that the recipe I published earlier for the Union Square Cafe's Bar Nuts are also some of the best I've ever had.

I have to give credit to Martha Stewart for these two recipes.

As I researched spiced nuts, these two recipes came up often and they all gave credit where credit was due......... thank you Martha!

Chile Lime Cashews:

2 1/2 tsp coarse salt...... like Sel de Mer, or Sea Salt..... use the regular stuff if you need to!
1 tsp finely grated lime zest ( a rasp works well)
2 TBS Dark Brown Sugar
1/2 tsp Red Pepper Flakes
1 large Egg ( white part only)
3 C Whole Raw unsalted Cashews

1 rimmed baking sheet pan lined with parchment paper.

preheat the oven to 350 degrees

In a bowl, using the back of a wooden spoon or a muddler ( I thought I'd use that word to sound like a fancy food blogger) but seriously, use a muddler and
grind the salt and the lime zest together.

Add Sugar, Pepper Flakes and Egg White.
Whisk together until frothy.
Add the nuts and toss to coat well.

Spread the nuts in a single layer on the sheet pan.
Bake 20 minutes

Separate the nuts, break them up and allow to cool completely.
You can move them to another paper lined sheet pan to do this, if you have another one.


Enjoy!
Peace in the Kitchen!




Orange Spiced Cashews:

3 C Whole Raw unsalted Raw Cashews
1/4 C Light Corn Syrup
1/2 tsp Coarse Salt
1 1/2 tsp finely grated Orange Zest.... use the rasp again!
3/4 tsp Ground Ginger
1/2 tsp Ground Coriander
1/2 tsp Ground Cumin
A pinch...... just a pinch of Cayenne Pepper

2 rimmed baking sheet pans lined with parchment paper

In a medium bowl, mix Nuts with Corn Syrup until evenly coated, set aside!
In another bowl, combine Salt, Zest, Ginger, Coriander, Cumin and Cayenne
Sprinkle this mixture over the nuts and stir until evenly coated.

Spread the nuts in a single layer onto one of the sheet pans.
Bake at 350 degrees for 15 minutes.
Transfer the nuts to the second sheet pan, separate them and cool completely.

Enjoy!
Peace in the Kitchen!

Meatless, a new Vegetarian Cookbook from Martha Stewart !

As a vegetarian, I rarely buy vegetarian cookbooks.
They all seem to be similar and a bit boring.

However, I got the new book by Martha Stewart titled, Meatless. It is truly
the best vegetarian cookbook I have ever seen.
I wrote to Martha Stewart Omnimedia,Inc. to thank them for publishing it.

It contains more than 200 amazing recipes.
It's a paperback which makes it very affordable.


Enjoy!
Peace in the Kitchen!

Scalloped Apples, made with an Apple,Corer,Slicer,Peeler, " Thingamajiggy"

This is a Thanksgiving Favorite in our Family!
It's great any time of the year.

I wanted to recreate the flavor of Apples that we used to get at Luby's Cafeteria when I was a kid. I loved them and they always had them around Thanksgiving.  I created this microwaved version. They are exactly as I remembered them.
This mixture with Pecans and Raisins makes a great pie filling. Mix as directed and bake in a pie shell.

10 C peeled, cored and sliced tart apples (about 8 med. apples), of course it depends on the size of the apples.

This is the preparation stage of the apples.

After they're coated with the sugar and spices they are dotted with butter.
They are then microwaved with a cover slightly ajar.

This is the final product.

1/3 C Sugar
2 TBS Cornstarch
1 tsp Cinnamon
1/4 tsp ground Nutmeg
3 TBS Butter (cut into small pieces)
Raisins, Pecans or Dried Cranberries (optional)

Place Apples in a 2 1/2 Quart Microwavable Baking dish with a cover
Combine Sugar, Cornstarch,Cinnamon and Nutmeg in a small bowl and whisk well.
Sprinkle over the Apples and toss to coat well
Add Raisins and Pecans if desired
Dot with pieces of Butter
Cover and microwave for 15 minutes, stirring every 5 minutes.

This is my Apple, Corer, Slicer, Peeler,   " Thingamajiggy ".
My father built a wooden stand for it.
This is the perfect recipe for this machine!


Enjoy!
Peace in the Kitchen!

A busy weekend ahead !

I'll try to add some new recipes on Sunday afternoon.

I have an art project due on Sunday for an exhibit next weekend.

Until then,
Enjoy the blog, cook something interesting this weekend.

Enjoy!
Peace in the Kitchen!

Magic Cookie Bars !

It's time , once more, to pay tribute to Aunt Faye.

"These terrific cookie bars couldn't be magic without Eagle Brand. 'cause you can't make them without Eagle Brand's exclusive blend of pure cane sugar and fresh whole milk.
No other milk can do it. Try some soon for your family - they're so easy ..' so delicious"!

That quote was taken directly from the recipe.

Magic Cookie Bars:

(makes about 2 dozen 1 1/2-inch X 3 - inch bars)

1/2 C ( 1 stick) Butter, melted
1 1/2 C Graham Cracker Crumbs
1 C chopped Pecans
1 C (16 oz. package) semi sweet chocolate chips
1 1/3 C (3 1/2 oz. can) flaked coconut
1 1/3 C ( 15 oz. can) Borden's Eagle Brand Sweetened Condensed Milk

Pour melted Butter in the bottom of a 9 X 13 inch pan.
Layer the rest of the ingredients:
Sprinkle the crumbs over the the melted butter
Sprinkle the Pecans evenly over the crumbs
Sprinkle the Chocolate Chips over the Pecans
Sprinkle the Coconut over the Chocolate Chips

Cover it all with the Condensed Milk

Bake at 350 degrees for 25 minutes or until lightly browned
Allow to cool 15 minutes before cutting into bars.

I took the liberty to make some changes in the verbiage of the preparation.
The original recipe was a bit confusing!
However, they sound scrumptious, don't they?

Enjoy!
Peace in the Kitchen!

Recipes, Art Project ? Recipes, Art Project?

I'm supposed to be working on a project that's been accepted into an exhibit next month.
The final works of art are due next Sunday.

I haven't worked on it at all this weekend.
I need to get away from the blog for awhile and work on the art project.

Later!

Crack Pie

What do Guthrie, Oklahoma and New York City have in common?

Crack Pie!

We travel through the entire state of Oklahoma to visit relatives in Kansas.

We stop mid way for lunch in Guthrie.

Guthrie is a charming old town filled with Antique Shops, Cafes, a Tea Room and our favorite discovery, Katie's Diner. Katie was the daughter of the original owners.

The owners, Aileen and Von are the nicest people and that's one of the reasons that Katie's Diner is always busy and the food is always great.

The menu is down home cookin' and the atmosphere is as American as Apple Pie!

Kaycee is on the wait staff and she's always there when we go and that's only twice a year for us, so she's established, always in a good mood and can handle a crowd!

Several years ago we discovered the diner and there was a sign on the wall  behind the register that advertised Crack Pie as one of the Pie choices. 

We ordered it and it is so good, you leave wanting more...... hence the name I suppose.

I asked Aileen if she would share the recipe and she told us that she found the recipe in an issue of Bon Appetit  Magazine and the pastry chef that created it was named Christina Tosi from New York City.

When I returned home I did my research and found out the story behind the pie and the baker!

Christina Tosi has become one of my favorite, up and coming, pastry chefs in America.

She is part of the staff that opened Momofuku Milk Bar in 2004 and her creations are innovative and far out!

She wrote and published her first book in 2011. It's titled:( MILK, Momofuku Milk Bar)

The recipes are like no others, original, contemporary and Christina has concepts about pastry and baking like no other chef I have ever read about. 

The next time we passed through Guthrie and ate at the diner, we bought an entire Crack Pie and took it to Kansas. Needless to say it was a hit.

On our way back to Texas, we stopped again and had lunch, talked about Crack Pie. I told Aileen I thought she should buy a pie case to highlight all of her incredible pies, and especially Crack Pie. She told me that pie cases are expensive and space was limited. I gave her some money and told her to save up for a pie case.

The next time we went back to the diner ......... Aileen and Von had a Pie Case!

We recently stopped at Katie's Diner and I told Aileen about my blog and asked her permission to tell the story about how we discovered a New York City baker's incredible Crack Pie in an incredible Diner in Guthrie, Oklahoma!

Thank you to Aileen, Von and Kaycee for doing what you do and doing it well.

We will always stop at Katie's Diner as long as we travel from Texas to Kansas!

I don't have permission to photograph the recipe from the book and it's too long to re print so you can look online. ( I final posted the recipe, you can find it here on the blog under)  Crack Pie / Cristina Tosi and Momofuku Milk Bar).

Enjoy!
Peace in the Kitchen!

Cabbage Soup

This is definitely one of my favorite soups
A Best of the Best recipe!
It's a great comfort soup

NOTE:
If you want to thin it, add additional V-8 Juice. You can simply add additional water too.

Here are some other OPTIONS that I have found will make this even more delicious.

I've added:

2 Green Bell Peppers, roughly chopped.

3 Zucchini, unpeeled and cut into chunks.

For additional  Spice, I add some Zing Zang,  prepared Bloody Mary Mix.

Cabbage Soup:

1 large Cabbage, shredded
6 C Water
1/4 C Veggie Chicken Powder . For non vegetarians I would use 6 C of Chicken Stock or the Water Seasoned with Chicken Bouillon Cubes.
2 Onions, roughly chopped
6 Ribs of Celery, chopped
1 Shallot, chopped
6 Carrots,  peeled and roughly chopped
6 Green Onions, slice the entire onion
1 small can of Tomato Paste
1 envelope of Onion Soup Mix....  You know the brand!
3 dashes of Balsamic Vinegar
6 Cloves Garlic, chopped
Juice of 1 Lemon
2 C V8 Juice
1 - 28 ounce can of Diced Tomatoes with the juice
salt/pepper to taste

Place all ingredients in a large stockpot and bring to a boil.
Reduce Heat and Simmer 1 hour
Remove from Heat and allow to sit 1 Hour
Salt and Pepper to Taste.

Enjoy!
Peace in the Kitchen!

Sweet Bell Pepper Soup

I use the mixed miniature red,yellow and orange peppers.

This is a Best of the Best Recipe!

8 TBS (Stick of Butter)
1 large Onion, chopped
2 TBS Paprika
1 tsp Cumin
1 tsp Dried Basil or Cilantro
2 pounds of miniature peppers, seeded and halved
5 C of Broth, your choice
1 tsp salt
1 pint of Half and Half

In a 5 qt. stockpot over medium heat,
melt Butter,add Onion,Paprika,Cumin,Basil. Stir often cooking for about 10 minutes.
Add Peppers and cook 10 minutes
Add Broth and Salt and simmer until Peppers are tender, about 30 minutes
Cool Completely
Blend in a Blender
Remove to a pan, add Half and Half and simmer to heat.

Enjoy!
Peace in the Kitchen!

Red Pepper and Smoked Gouda Cheese Soup

This is one of the soups we had in Kansas last weekend.

It was purchased, so I did not have a recipe.
I created this one. This is truly an original recipe as I keep making changes to it.

Here's the final recipe and it's a Best of the Best Recipe.

I have another favorite Mixed Bell Pepper Soup that I will post later.

1 TBS Olive Oil
1 C diced Onion
2 Cloves of Garlic, minced
1 tsp. Salt
1 tsp. Pepper
1 1/2 tsp. dried Thyme
2 tsp. Paprika
1/8 tsp Sugar
1 - 14.5 ounce can diced canned Tomatoes, drained
2 - large  Red Bell Peppers, diced
1- 16 ounce jar of Roasted Red Peppers, drained  and roughly chopped
2 - 26 ounce cans of Tomato Soup
1 Quart of Whole Milk ( 4 C)
1 C of Heavy Cream
2 C Smoked Gouda Cheese, shredded

Heat oil: in a soup pot,
Saute Onion and Garlic until softened
Add:
Salt
Pepper
Thyme
Paprika
Sugar
Add diced Red Bell Peppers and continue to saute until they are softened.
Add the Tomato Soup and simmer about 25 minutes.

Strain the mixture , reserving the solids and the liquid separately. Return the liquid to the soup pot.
Place the solids in a processor and puree until smooth.
Whisk this mixture into the reserved liquid.
Add the diced tomatoes and the diced Roasted Red Peppers.
Continue to simmer for 10 minutes on low heat, do not boil
Whisk in Milk and Cream
Continue to simmer.
Stir in Cheese just until it melts.

Enjoy!
Peace in the Kitchen!

Baked Creamed Spinach

I love Spinach,
I love Cream of Mushroom Soup,
I love French Fried Onions,
I love Casseroles.
I love a good Vegetarian Dish.
This recipe is very appealing to me.

Baked Creamed Spinach

2 packages (8 oz.) cream cheese, softened
2 cans (10 3/4 oz.) cream of mushroom soup, undiluted
4 packages (10 oz.) frozen spinach, thawed and very well drained
2 cans (2.8 oz.) French fried onions
2/3 C saltine crackers, crushed (about 16 crackers)
1/4 C butter or margarine, melted

In a bowl, beat the cream cheese until smooth
Add soup and mix well
Stir in spinach and onions
Transfer to a greased 2 1/2 quart baking dish
Combine crushed crackers and butter together and sprinkle over spinach mixture
Bake uncovered at 325 degrees for 35 minutes or
until top is golden brown and casserole is heated throughout


Enjoy!
Peace in the Kitchen!

Cooking this weekend, and Quilting!

I've been busy and it takes time to keep up with a blog. For those that don't know me, I'm also a Quilter and I have a piece that was just accepted for an art exhibit in February. The piece isn't completed (my quilting friends will totally understand this) so I'll  be very busy this weekend. I have to turn it in at the end of the month.

We went out of town last weekend, but I was inspired to add some new posts.
We went to Kansas to visit family.

My wife grew up on a Mennonite Farm and the neighboring countryside has many Amish Farms.
We go to an Amish Bulk Food store to stock up on products for the pantry.
I bought all of the ingredients to make my 70's Granola, so that will be made this weekend. I'll share photos.

We also stop at our favorite Diner in Oklahoma and I have a story to share about a Pie we ate there for the first time and how it's connected to one of my favorite pastry chefs in New York City.
I'll write about that this weekend and post the Pie recipe.

We get together with family when we're in Kansas and meals are an important part of the visit.
My wife, my mother in law and sister's in law are excellent cooks, we could easily create a family cookbook.
This time we had some incredible soup that was not homemade but purchased, that doesn't make it any less important to blog about. I was able to research several soup recipes and came up with my own, I'll post that too.

It's always a good time when we spend it sharing family memories and food!

It will be a very busy weekend of cooking and quilting!

More to come..........

Vegetarian Stuffed Peppers

2 tsp Olive Oil
1/2 C Chopped Green Onions
3/4 C Cooked Brown Rice
1 Clove of Garlic, chopped
1/2 C Canned Black Beans, drained
a pinch of Salt
a pinch of Cayenne
1 Bell Pepper ( any color) halved and seeded
4 TBS Shredded Monterey Jack Cheese

Heat Oil in a saute pan
Cook onions until soft
Add:
Rice
Garlic
Beans
Salt
Cayenne
Combine well and cook for another minute
Add 2 TBS of the Cheese and stuff the Pepper halves.
Place them in a baking dish and sprinkle with remaining cheese.
Bake at 375 degrees for 30 minutes.

Enjoy!
Peace in the Kitchen!

Taylor Camp Muffins

Taylor Camp Muffins:

I named these but I don't think I can take the time to explain it.

Maybe someone that reads this knows the story.

This is a classic Hippy Muffin Recipe.

Non Stick Cooking Spray ( yes it was around in the 60's and 70's)

1/2 C Whole Wheat Flour
1/2 C All Purpose Flour
3/4 C Chopped Walnuts that have been toasted.
1/2 C Toasted Wheat Germ
1/2 C Brown Sugar ( packed)
1 tsp Baking Powder
1/2 tsp Baking Soda
3/4 tsp Cinnamon
1/2 tsp Salt
2 Medium Carrots, peeled, grated.
1 Large Zucchini, peeled, grated
1/2 C Plain Yogurt
5 Whites, divided
1/4 C Molasses
1 TBS Orange Zest

Spray a 12 C Muffin Tin with Cooking Spray

Whisk together:
Wheat Flour
All Purpose Flour
Walnuts
Wheat Germ
Brown Sugar
Baking Powder
Baking Soda
Cinnamon
Salt

In another bowl:
Carrot
Zucchini
Yogurt
3 Egg Whites
Molasses
Orange Zest

Fold Flour mixture into Carrot mixture and combine until moist.
Beat remaining Egg Whites with an electric mixer until a stiff peaked meringue forms.
Fold the meringue into the muffin batter.
Spoon into the muffin cups, filling to the top of each cup.
Bake at 400 degrees for 25 minutes or until a toothpick comes out clean.

Enjoy!
Peace in the Kitchen!

1970's Hippy Granola

I posted one Granola Recipe called Hippy Maple Pecan.

Here's another one that's Far Out and from the 70's

1970's Hippy Granola:

I toasted the Almonds, Sesame Seeds, Sunflower Seeds and Wheat Germ
in the oven at 350 degrees for about 15 minutes.
Stir them once and watch them carefully.
If I don't have Wheat Germ I've added Flaxseed. If I don't have Raisins I've added Dried Blueberries. You can substitute Pecans for Almonds, etc.
You can substitute ingredients as long as you keep the same amounts.

When I make this recipe, I double it. It never seems to last long.

2 C Rolled Oats
1 C Toasted Almonds
1/4 C Sesame Seeds
1/2 C Toasted Sunflower Seeds
1/2 C Unsweetened Coconut Flakes
1/4 C Toasted Wheat Germ
1 C Raisins
1/2 C Dried Cranberries
1/4 C Safflower Oil
1/2 C Honey

Mix together in a large bowl:
Oats
Nuts
Grains

Drizzle mixture with Oil
Drizzle with Honey
Toss together to coat evenly

Place the mixture on a rimmed sheet pan ( you know, the one with an edge), or in a Roaster.
Bake for 30 minutes at 300 degrees, stirring every ten minutes.
Return it to the bowl.
Add Coconut, Raisins and Cranberries, mix well.
Return to the Sheet Pan or Roaster , break up the clumps, spread evenly and cool completely.
Store in an airtight container.

Enjoy!
Peace in the Kitchen

The Hippy Food File! Baked or Grilled Tofu accompanied by a Slaw , Tofu / Vegetable Stir Fry , Sweet Potato Pudding , Hot Oats and Fruit Cereal !

I'm Vegetarian and I love Tofu.
I understand that there are those who don't and I'm OK with that.

I thought I'd share some Tofu Recipes for those that like it.

The first one is Baked Tofu with Lime and Agave, It can also be Grilled.

1 pound of Extra Firm Tofu, cut into 8 -  1/4" slices.
1/4 C Agave Syrup
1/2 C Low Sodium Soy Sauce
3 Garlic Cloves, chopped
3 Sprigs of Fresh Thyme
1 tsp black pepper
Juice of 2 Limes
1 1/2 TBS of Brown Sugar

Place the Tofu in a single layer in a shallow non reactive pan ( Clay, Enamel , Plastic, Glass or Stainless Steel)

Whisk remaining ingredients, (except the sprigs of Thyme) and pour this over the Tofu to marinate for at least 2 hours. Lay the sprigs of Thyme in the Marinade with the Tofu.
Remove the Thyme before baking,

Lightly oil  a baking sheet.
Use a slotted spoon to remove the Tofu ( reserve the marinade) and place the Tofu in a single layer on the baking sheet, bake for 15 minutes at 300 degrees. ( or at this time, the Tofu can be Grilled)

Place the marinade in a saucepan and cook over Med-High heat until it reduces to a glaze, about 8 minutes.
Drizzle the Glaze over the Tofu to serve.

Serve the Tofu with the following Slaw Recipe:

Whisk the following in a large bowl to make a Dressing:

3 TBS Rice Vinegar
1 tsp Agave Syrup
1/2 tsp Sea Salt
2 TBS Lime Juice
1 tsp Low Sodium Soy Sauce

Slowly whisk in 1/4 C Safflower Oil.

Add the following ingredients to the Dressing and toss to coat well:

1 Large Carrot, peeled and julienned.
1/2 Daikon Radish, peeled and julienned.
1/2 Head of Cabbage, shredded.
6 Green Onions, julienned.
1/2 tsp Sesame Seeds

Enjoy!
Peace in the Kitchen!


Tofu / Vegetable Stir Fry

1 C  Diced Extra Firm Tofu that has been drained.
3 TBS Low Sodium Soy Sauce
2 TBS Chopped Fresh Ginger
2 Cloves of Garlic, minced
1 tsp Honey
2 TBS Rice Vinegar
2 TBS Vegetable Oil
3/4 C Sliced Carrot
1 C Snow Peas
1/2 C Sliced Green Onions

Marinate the Tofu in the following:
Soy Sauce
1 TBS Ginger
1/2 of the Minced Garlic
Honey
Vinegar
Set this aside.

Heat 1 TBS of the oil in a Saute Pan , cook Carrots until tender and remove to a bowl.
Add Snow Peas to the pan, cook quickly and remove to the bowl of Carrots.
Cook onions until soft, remove and add to the other vegetables.

Add the rest of the oil to the pan and cook the Tofu, until browned.
Add the Vegetables to the pan of Tofu, Toss until everything re heats.

Serve over Brown Rice and top with additional Soy Sauce.

Enjoy!
Peace in the Kitchen!



Sweet Potato Pudding

1 Medium Sweet Potato or Yam
1/4 C Plain Greek Yogurt
Cinnamon, to taste( it doesn't take much of this or the Cayenne)
Cayenne Pepper, to taste

Pierce the potato several time with a fork.
Wrap it in a paper towel and microwave for 7 - 8 minutes, turning over half way through.
Remove and set aside to cool.

Cut the Potato in half and scrape out the inside into a bowl.
Stir in the Yogurt, Cinnamon and Cayenne until smooth.

Re heat in the microwave to serve .

Enjoy!
Peace in the Kitchen!


Hot Oats and Fruit Cereal

2 C Frozen Blueberries
1/2 C Old Fashioned Rolled Oats
1/3 C Pomegranate Juice
2 TBS Chopped Walnuts
1 TBS Raw Sunflower Seeds
1 Banana, sliced

Combine all of the ingredients in a bowl
Microwave for 3 minutes and serve warm.

Enjoy!
Peace in the Kitchen!

1968! Peace and Love !

1968! Peace and Love!

I was a 60's child.

I spent the summer of 67' hanging out at the beach, earning money by painting flowers on people and flowers on rocks.

I wrote poetry and loved all of the music of the 60's.
I ate Granola and Zucchini Muffins and Organic food and at one time I worked at a shop called The Village Green in Birmingham, Michigan.

We made candles and soap and we macraméd clothing, plant hangers and door coverings for our dorm rooms or wherever we lived.
We played guitars and the piano and sang songs of freedom.

I graduated from High School in 1968 and I started College in 1968. It was a very eclectic time in the world.
I didn't care what color you were , where you came from or what religion you practiced. I believed that we should love all people from all parts of the world.

I was a care free spirit and I wanted nothing more, in the world , than to have everyone live in Harmony and Peace!

I was a Peace Corps Volunteer and I spent time living and backpacking around Europe which gave me an opportunity to embrace people and cultures that I had never experienced before.

I loved to cook and I learned about food in other cultures.
Today I had a flashback to the 60's and I began researching and writing recipes that I remembered back in the days of Health Food and Organic Food.

I will post them soon.............
until then,

Peace in the Kitchen!

Strawberry Clafoutis Cake

One of my favorite recipes , and a Best of the Best Recipe is my Blueberry, Blackberry Cornmeal Cake.
I wrote on the recipe that any Berry combination would work and that I use Cranberries for Thanksgiving.
Strawberries would also work in this recipe.
The recipe is on the Blog.

I also am a fan of the French, Cherries Clafoutis.
I have been researching Clafoutis Recipes and I also have my favorites.
I've also read that there are many people that expect a cake like texture when they first taste a Clafoutis, instead of the typical custard texture. I really don't mind the texture of the custard consistency.

I began experimenting with a cake like batter, less liquid, which gives the Clafoutis the same look, but a more dense, almost poundcake like texture.

So here is my Strawberry Clafoutis Cake:

1/2C Butter, softened
1/2 C sugar
1 egg
2 TBS Heavy Cream
1 tsp Almond extract
1 C all purpose Flour
3 C of halved Strawberries.

In the Bowl of a Stand Mixer, on High, beat together the Butter and Sugar until very well combined and the Sugar has had a chance to break down.

Reduce the Speed to Medium and add the Egg, Heavy Cream and Almond extract and continue mixing.
Gradually add the Flour, just until well combined and the Batter is moist.

Pout the Batter into a 1 quart Oval Dish greased with Pan Release ( recipe is on the Blog under Tips, Hints and More!
Arrange the Strawberries on top and bake in a 350 degree oven for 30 minutes.

Cool at least 15 minutes before serving.

Enjoy!
Peace in the Kitchen!

Poteauflette

Back to my love of French Cuisine.

This recipe originated because of the Poteaupre Cheese made by the Monks at the Chimay Abbey in Belgium.

This is my 2 Quart Terra Cotta Bram.

4 large Potatoes
2 Onions
2 TBS Butter
Fresh Sprigs of Thyme
3/4 lb. diced Poteaupre Cheese, rind removed.
3/4 C  Heavy Cream
1/2 C Chimay Triple Beer.

Peel and wash potatoes, boil in lightly salted water.
When they're cooked, cut them into thin slices.
Cut Onions into circles, soften in butter until they brown and add the Thyme.

Place potatoes in a Bram.
Add the Cheese and Onion.
Mix Cream with the Chimay and pour over the Potatoes.

Bake in a pre heated oven at 400 degrees for 20 minutes.

Enjoy!
Peace in the Kitchen!

Tex - Mex Pull Apart Bread

Tex - Mex Pull Apart Bread:

1/2 C butter, melted
1 1/2 C Shredded 4 Cheese Mexican Blend
1/2 C Shredded Mozzarella Cheese
1- (10-12 ounce jar) of Pickled Jalapeno Nacho Slices, drained
1 tsp Dried Cilantro or Dried Coriander Seeds
6 Green Onions, sliced. Use all of the onion.
2 - 12 ounce tubes of any refrigerated biscuits, each biscuit cut into quarters.

Combine the first 6 ingredients in a large bowl, mix well
Fold in the biscuit pieces until well combined.

Place the mixture in a Bundt Pan or Tube Pan, coated with vegetable spray
Bake for 30 minutes in a preheated 350 degree oven.

Invert onto a serving platter and accompany with your favorite Salsa for dipping.

Enjoy!
Peace in the Kitchen!

5 Cent Chocolate Candy Bar Pie ?

5 Cent Chocolate Candy Bar Pie:

Another of the archived recipes from my Aunt. ( I am definitely going to try this one after I research the size of the candy bars) I haven't checked yet....... I'll add a note if I find out.

Note: Apparently the recipe was well known, there are many variations of the recipe. It looks like the size was 1.5 oz / 43G.
A variation was definitely made with the Almond Bar, I will probably do that

I'm trying to figure out if that 5 cent chocolate candy bar was as simple as a Hershey's candy bar.
It states that you can make it with plain or almond.
It doesn't state the size, maybe there was only one size in those days.

So, here's the recipe:

5 - 5 cent Chocolate Candy Bars, plain or almond
16 - full sized Marshmallows
1/2 C Milk
1 C whipped cream ( about 2/3 of a 1/2 pint bottle of Heavy Cream) I find this amusing!
1/8 tsp salt
1 - 8" shell, either cracker or crum pastry.  (Do you think it was Graham Cracker)?, I don't know!

Melt Candy Bars, Marshmallows and Milk in the top of a double boiler.
Add salt and fold in Whipped Cream.

Fill the Pie Shell and garnish with Slivered Almonds.
Chill thoroughly.

Enjoy!
Peace in the Kitchen!

The One Armed Bandit!

I posted a recipe from Taylor's grandmother ( Dan Dan). There's a Tall Texas Tale about how she became to be known as Dan Dan.

Taylor's grandfather was Marsh Farmer, alias, The One Armed Bandit.
Of course there are many Tall Texas Tales about his name too.

Marsh and Dan Dan at one time , lived in a far west Texas town.
They farmed Alfalfa and Milo.
Marsh also had a sideline of Barbecue Sauces and an amazing Barbecue Seasoning.

I recently received a copy, dated 1940, of a recipe hand written by The One Armed Bandit.
We all got a kick out of the handwritten addition of the half recipe.

They eventually settled in Ft. Worth, Texas

Here are some photographs  I wanted to share.
The first one is taken from Texas Monthly Magazine - Aug 1990.
It's an Ad for his Authentic Barbecue Sauce and Seasoning.

The other one is his handwritten Corn Bread Recipe and it's dated 1940.
And then the ever so humorous 1/2 Recipe, as if we couldn't figure that out on our own!
That was part of the charm of The One Armed Bandit!

Cracker Bark! ( that's what I call it)

You talk about a recipe being around forever!

Where have I been ?
I just discovered this one and when I saw it on a cooking show, I thought it was the cook's original, old timey, been around for years, family recipe!

After doing my research, I found out that it has indeed been around for many, many, many, years and may have originally come from the Kraft Kitchens.
So many variations with so many names!
I chose to call mine Cracker Bark!

So I can't claim a single thing about this recipe as being my own.
There are so many variations that are tasty looking!

It's not appealing to look at, it's a bit messy, but the outcome is ..... well.... just make it and see for yourself how yummy it is!

If you haven't seen this  before then I don't feel so bad!

Cracker Bark

Pre-heat the oven to 425 degrees

30 - 40 Saltine Crackers ( you know, the ones your mother broke up and threw in your soup bowl)!
2 sticks of Butter...... Oh my!
1 C Brown Sugar
2 C Semi Sweet Chocolate Chips...... Oh just use Hershey's
Sea Salt.... the French in me!
2 C roughly chopped Pecans..... This may be where I make it my own!  the Texan in me!

Line 2 Jelly Roll Pans ( sheet cake pans with sides) with aluminum foil and coat with a vegetable cooking spray. You can bake both pans at once on two racks.

Arrange the Crackers salt side down in a single layer to cover the pans.

In a saucepan, melt the Butter and Brown Sugar and bring it to a boil, boil for 3 minutes. Stirring occasionally.

Remove from heat and pour evenly over the crackers.

Bake this delectable concoction for 5 minutes, it will begin to bubble and then you can remove it from the oven.
Sprinkle it with Sea Salt, however much you want! Make sure it's from the beaches of Normandy, or whatever you have in your pantry.

Pour the Chocolate Chips over the top and when they begin to melt, spread the Chocolate evenly with an offset knife.
Sprinkle the Pecans evenly over the Chocolate.

Transfer to the refrigerator or freezer for about 20 minutes.

Remove and break into pieces and store in air tight containers.

Don't eat any until your guests arrive, or your family, or if no one's coming over, just eat it yourself!


Enjoy!
Peace in the Kitchen!

Texas Hash Brown Nests

I've mentioned prior to this that I research and edit recipes.

When I find something I like, I research it,  dissect it, re-create it and make it my own.

I've been working on a new recipe this week .
I photographed ( photo to follow) the notes that I'm working on to give you an idea of how crazy the process is.

Here's the recipe:

Texas Hash Brown Nests

3 C of frozen Hash Browns, thawed and blotted with paper towels to remove excess liquid.
2 Eggs, beaten
3/4 C Grated Parmesan Cheese
1 1/2 tsp Salt
1 TBS Adobo Seasoning
Freshly ground Black Pepper, to taste
1 1/2 C Shredded Cheddar Cheese, garnish
1- 4 ounce can of Chopped Green Chiles, drained, garnish
1- 16 ounce container of Sour Cream, garnish
1/4 C Fresh Chopped Chives, garnish
Bacon for garnish / Bacon Bits for Vegetarians, garnish

Pre heat the oven to 450 degrees
Spray a 12 Cup Cast Iron Muffin Pan, or the 7 Cup Cast Iron Biscuit Pan with a vegetable cooking spray, or whatever Muffin Pan you have!

Mix together:
Hash Browns
Eggs
Parmesan Cheese
Adobo Seasoning
Salt
Black Pepper
Mix well!

Scoop 1/4 C of this mixture into each Well and press to cover the bottom and sides.
Spray again with cooking spray. This will give them a nice texture!

Bake for 25 minutes.
Remove from the oven.
Loosen the nests slightly with a paring knife but don't remove them from the pan.

Cool them in the pan for about 5 minutes and then remove them to a serving platter.
These can be served with a Poached Egg on top...... yummy!
What a great Brunch idea!


To Assemble:
Everyone can customize their own nests. ( notice the plural.... make sure you've made enough)

Fill each nest with the garnishes:
Cheddar Cheese
Green Chiles
Sour Cream
Chopped Chives
Bacon or Bacon Bits!

Enjoy!
Peace in the Kitchen!

Many thanks to followers around the world!

As a Blogger, I can track information about the Blog.
I wanted to take this time to thank all of my international followers.

I have traveled the world extensively and I embrace all cultures.

So.... at this time I want to personally thank followers in:
Canada
Germany
Philippines
Australia
Ukraine
China
Sweden
Russia
Poland
France
United Kingdom
Indonesia
Japan
Brazil
India
Taiwan
Malaysia
Columbia
Slovakia
Norway
Bosnia and Herzegovina
Greece
India
Bulgaria
Venezuela
Turkey
Vietnam
New Zealand
Morocco
Singapore
Romania
Netherlands
Israel
Ireland
Portugal
Croatia
Denmark
South Africa
Finland
Panama
Iran
Egypt
Guernsey
Latvia
Estonia
Mexico
Italy
Spain
Chile
Saudi Arabia
Argentina
Barbados
South Korea
Brunei
Trinidad and Tobago
Pakistan
Lebanon
Burkina Faso (Africa)
Kenya
Antigua / Barbuda
Honduras
Dominican Republic
Gambia
Dominica
El Salvador
Jordan
Serbia
United Arab Emirates
Anguilla
Lithuania
Monaco
Qatar
Belarus
Kazakhstan
Bahrain
Bangladesh
Northern Mariana Islands
Mongolia


And The Good Old U.S. of A.!

I hope everyone knows that you can translate the blog in any language you choose.
Find the link (translate) on the right side of the page.

Thank You All!
Peace in the Kitchen!

This makes it all worth while!

A Hippy Poem !

One day while strolling
far from home.

I thought of just
the perfect poem.

It was so profound
I began to race,
to find the perfect writing place.

From my pocket
came a pen and pad.
I thought, where is that poem I had?

Too late ,  the verse
had left my head.

So, I decided to write
this one instead!

Enjoy!

Peace!

Hippy Maple Pecan Granola !

Hippy Maple Pecan Granola:

This is Far Out Man!

10 C Rolled Oats
2 1/2C Roughly chopped Pecans
2 1/2 C Pure Maple Syrup
2/3 C Canola Oil
1 tsp Vanilla
1 tsp Salt

Line 2 sheet pans ( the ones with an edge) with Parchment Paper

Mix all of the ingredients in a large hand made groovy 60's pottery bowl!  I know you all have one!

Spread the mixture evenly on the 2 sheet pans.
Bake both pans together on 2 racks at 300 degrees for 15 minutes.
Switch pans, stir and continue to bake another 15 minutes.
Stir again
Bake another hour, stirring every 15 minutes.
Cool completely
Break into pieces and store in your favorite 60's covered pottery canister! You know, the one that matches that bowl!

Enjoy!
Peace in the Kitchen!

Some Hippy Enlightenment!

Nothing to do with food, but the Hippy in me thought it was groovy for the blog!

Enjoy!
Peace!

Lime Cake with Lime Glaze and Frosting and Lime Bundt Cake with Lime Glaze

I love Lime, anything Lime.

I've researched many Lime Cakes and this is my favorite.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Casserole 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.

Lime Cake with Lime Glaze and Frosting


Cake:
1-3 ounce package of Lime Jello
1 1/3 C Sugar
2 C flour, sifted
1/2 tsp salt
1/2 tsp each of Baking Powder and Baking Soda
1 1/2C Vegetable Oil
3/4C Orange Juice with Pulp
1 TBS Lemon Juice
1/2 tsp vanilla
5 Eggs, beaten
2 TBS Lime Zest

Glaze:
1/2 C  fresh Lime Juice
1/2C Powdered Sugar

Frosting:
1 stick of Butter, room temperature
1-8 ounce package of Cream Cheese, room temperature
1- 1lb. box of Powdered Sugar


Prepare the Cake.
In a large bowl whisk together:
Jello
Sugar
Flour
Salt
Baking Powder
Baking Soda

Add;
Oil
Orange Juice
Lemon Juice
Vanilla
Eggs
Mix well and fold in the Lime Zest by hand.

Pour the Batter into the prepared cake pan.
Bake for 40 minutes.

Remove to a rack to cool 5 minutes.


While the cake is still hot, mix the glaze ingredients together, by hand. Pierce the cake with a fork and pour on the glaze, spreading evenly over the entire cake.

Cool completely.

Prepare the Frosting:
In a medium mixing bowl with an electric hand mixer:
Butter
Cream Cheese
Beat until creamy smooth.
Add:
Sugar and continue beating until it reaches a smooth, spreadable consistency.

Frost the cake and serve!

Enjoy!
Peace in the Kitchen!



Here's another favorite Lime Cake:
This one is make in your favorite Bundt Pan or Tube Pan.

Lime Bundt Cake with Lime Glaze

Here's what you'll need:

Preheat the oven to 325 degrees
Your favorite Bundt Pan design. I keep it simple for this cake. A simple Tube Pan works well too.
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 C Butter, room temperature
1/2 C Crisco
3 C granulated Sugar
6 large Egg
3 C Self Rising Flour
1 C Whole Milk
1 tsp Vanilla
1 tsp Lime zest
1/4 C fresh Lime Juice

In a Stand Mixer with a paddle attachment:
Butter
Shortening
Sugar
Beat on low speed for 3 - 5 minutes.

Add:
Eggs on low speed, one at a time until incorporated.

Add:
Flour
Milk
Alternating just until combined.

Add:
Vanilla
Lime Juice
Lime Juice
Mix just until incorporated.

Pour batter into the pan.
Bake for 1 hour and 15 minutes.
Remove ro a rack to cool for 10 minutes.
Invert the cake onto a rack over a sheet pan.
Drizzle the cake with Lime Glaze.

Lime Glaze:
In a large bowl, with an electric hand mixer:
1 C Confectioner's Sugar
3 TBS fresh Lime Juice
1/2 tsp Vanilla
Mix until smooth.

Enjoy!
Peace in the Kitchen!

Chewy Crisps

This is another recipe from Aunt Faye's file.
This one is from the Carnation Company.

Blend 1 cup Skippy Peanut Butter,1 cup sugar,
1/2 cup undiluted Carnation Evaporated Milk,
4 teaspoons corn starch together.

Drop by teaspoonfuls onto ungreased cooky sheet.
Flatten each cooky with fork.
(if fork sticks,dip in flour).

Bake in moderate oven (350' F.)
about 15 minutes.
Cool 1-2 minutes: remove from cooky sheet.
Cool.
Makes 3 dozen.

I was curious about the spelling of Cooky in this recipe.
I did some research and found:
The variant spelling Cooky was used up until the mid 20th century.

Enjoy!

Peace in the Kitchen!

That Dressing

I thought it was time to post additional recipes from my Aunt.

Here's an interesting recipe with a very interesting name:


"That Dressing"

1/2 pint sour cream
1/2 pint mayonnaise
1/4 pound Roquefort or blue cheese
Celery salt
1 clove garlic
Juice of 1 lemon ( 3 tablespoons)

Put all ingredients in electric blender and blend. Refrigerate.

Actually it sounds pretty good!


Enjoy!
Peace in the Kitchen!

We've Come a Long Way!

I am constantly researching recipes.
I have a book of vintage recipes from Years of Olde!

Here's one of them, proving that we've come a long way!

Williamsburg, 1742

To Make Orange Pudding

Take the out-side Rind of three Sevil Oranges,boil them in several Waters till they are tender; then pound them in a Mortar with three quarters of a Pound of Sugar; then blanch and beat a half a Pound of Almonds very fine, with Rosewater to keep them from oiling; then beat sixteen Eggs, beat six Whites, and a pound of fresh Butter; beat all these together very well till 'tis light and hollow; then put it in a Dish , with a Sheet of Puff-paste at the Bottom, and bake it with Tarts; scrape Sugar on it, and serve it up hot.

Wow!
All of the words that are in upper case were taken directly from the original recipe.

I doubt if I will ever attempt to make this...... or, maybe I will!

Cowboy Pie

Cowboy Pie:

This recipe is very vague as is the original from Hill Country Chicken in New York City.

I saw a story about the restaurant with a brief description of the pie. It sounded interesting to me.
I tried to find the recipe and was unsuccessful so I wrote to the restaurant and received a response from
Alexis Lenhart.
She gave me a brief description of the preparation of the pie. Apparently there really isn't a "recipe", but here's the suggested ingredients and quantities:

The recipe was inspired by the Restaurant's Founder's childhood memory and his passion for the Texas style home cooking of his mother and grandmother.

1 pre-baked Graham Cracker Crust, Oreo Crust, or Shortbread Crust.

The Ingredients for the Filling will be 2C of your favorite Chocolate Chips, such as Milk Chocolate, Dark Chocolate or White Chocolate , or a combination of any of them.

1 C of any alternative chips such as Butterscotch, Toffee, Peanut Butter or Caramel.

1 C of your favorite chopped up Candy Bar.

1 1/2 C Sweetened Coconut Flakes. 1 1/2 C your favorite chopped Nuts.

To bind everything, Mix 1 can of Sweetened Condensed Milk with 1C of Dulce de Leche and a little bit of Sea Salt, or 2 cans of Sweetened Condensed Milk if you can't find Dulce de Leche.

In a Large Mixing Bowl:
Mix together all of the ingredients until everything is coated well with the milk and pour into the crust.
Pat down the top of the pie to make it even and fill in any holes.
Tap the Pie Pan to settle the mixture.

Bake for 25 minutes at 350 degrees.
Cool completely before serving.



Enjoy!
Peace in the Kitchen!

Cauliflower Parmesan Soup

I could dedicate an entire section of the blog to Soup.
This is one of my favorites.

1 head of Cauliflower, broken into chunks
2 Shallots, chopped
1 1/2 C Heavy Cream
1 1/2 C Vegetarian Broth ( I use a Vegetarian Chicken Broth)
3/4 C Parmesan Cheese
2 TBS Lemon Juice
2 TBS Honey
1 TBS Sea Salt
1 tsp Ground Black Pepper

Place Cauliflower, Shallots, Cream and Broth in a Soup Pot and bring to a boil.
Reduce to simmer and cook until cauliflower is tender.

Transfer to a blender or use an immersion blender and puree until smooth.
While blending, add Parmesan and continue until smooth.
Add Lemon Juice, Honey, Salt and Pepper.
Serve with Croutons or Toasted Country French Bread slices.

Enjoy!
Peace in the Kitchen!

Crock Pot Mexican Casserole

Slow Cooker Mexican Casserole:

1 - 28 ounce Crushed Tomatoes , with juice
14 1/2 ounces of your favorite Salsa ( we all have our favorites in Texas)
1 - 6 ounce can of Tomato Paste
2 - 15 ounce cans of Black Beans, rinsed and drained
1 - 15 1/4 ounce can of Corn, drained
2 - 4 ounce cans of Green Chiles, drained
1 tsp Cumin
1 tsp Adobo or Garlic Powder ( I use Adobo)
10" Tortillas to layer in the slow cooker
Shredded Cheddar Cheese for Garnish.

Combine Tomatoes, Salsa, Tomato Paste, Beans, Corn, Green Chiles, Cumin and Adobo Powder in a large bowl.
Mix well

Place 1 C of the mixture in the bottom of the Slow Cooker
Top with a Tortilla
Spread with 1/3  of the remaining mixture
Repeat until all of the mixture is used.
Cook on Low - 5 Hours.

Serve topped with Shredded Cheddar Cheese.

Enjoy!
Peace in the Kitchen!

Pineapple Angel Food Cake

This is such a simple recipe.

1 box of Angel Food Cake Mix
1 large can of Crushed Pineapple, undrained
And that's it... nothing else that the recipe calls for on the box!

Mix ingredients together in a deep bowl.
Pour into a Bundt Pan and bake at 350 degrees for 25 - 30 minutes.

Or, bake in a 9x13 pan and bake as directed on the box for the pan size.

Icing:
One container of Cool Whip
1 small can of crushed pineapple, drained
1 envelope of French Vanilla Pudding Mix

Cool the cake completely and frost it.
Refrigerate overnight before serviing.



Enjoy!
Peace in the Kitchen!

Lemon Pie

This one can probably be traced back to the Mennonites or the Amish.
It's very basic and includes the lemon and the peeling!

Preheat the oven to 425 degrees

2 Lemons
1 3/4 C sugar
4 eggs
1/4 tsp salt
1 - 9" double pie crust, unbaked

In a large saucepan of boiling water:
Blanch the Lemons for only 30 seconds, drain them, rinse them under cold water and trim the ends.
Slice them crosswise into paper thin slices, removing the seeds as you go.
In a bowl, cover the slices with the sugar and let stand ( stirring once after 1 hour), for 8 hours or overnight.

Remove the slices from the sugar and place them in the pie shell.

Add eggs and salt to the sugar from the Lemons and whisk the mixture well.
Pour this mixture over the Lemons.

Cover with the top crust, slit vents with a small knife and bake 25 minutes at 425 degrees and then reduce the temperature to 350 degrees and continue to bake for 20 - 25 minutes more.

Enjoy!
Peace in the Kitchen!

Potato - Cheese Croquettes

We first tasted these at a friends Wine Tasting Party as an hors d'oeuvre.


3 C Frozen Hash Browns, thawed
1 C Shredded Swiss Cheese
1 - 10 ounce can of Potato Soup
2 Eggs
3 TBS Flour
1/2 tsp Ground Black Pepper
1 1/4 C Seasoned Bread Crumbs
Vegetable Oil for frying

Combine Potatoes, Cheese, Soup, Eggs, Flour and Pepper in a bowl.
Shape 1/4 C of the mixture into balls and roll them in the Bread Crumbs.

Fry in heated oil in a deep Cast Iron Skillet or a Dutch Oven until golden brown, about 5 minutes.
Transfer to paper towels for draining.

Yields 16-18

Enjoy!
Peace in the Kitchen!

Holiday Bourbon Balls ! Irish Whiskey or Rum

This one packs a punch ...... Oh, why not!
I would also make these with Irish Whiskey or Rum.
Make at least a week in advance so the Bourbon has a chance to...... mellow!
They're No Bake so they are less time consuming.

3 C crushed Vanilla Wafers.
1 C finely chopped Pecans ...... roasted if you prefer and have the time.
1 C Powdered Sugar
1 1/2 TBS Cocoa Powder .... You know what I say about the Cocoa Powder, don't skimp on this ingredient, nothing but the best. I now use Hershey's Special Dark.
2 TBS Lyle's Golden Syrup
1/2 C Irish Whiskey ... again, the best you can afford.
Powdered Sugar for rolling the cookies at the end.

Combine, in a medium bowl:
Wafers
Pecans
Powdered Sugar
Cocoa Powder

Stir in the Lyle's Golden Syrup and Irish Whiskey
Use a small cookie scoop to form 1" balls.
Roll them in Powdered Sugar

Enjoy!
Peace in the Kitchen!

Christmas Ribbon Salad !

This was always served at our Christmas Dinner when I was a child, and that was ages ago!

2 - 16 ounce cans of pitted Dark Sweet Cherries, drain and reserve the juice.
2- 3 ounce package Cherry Jello
1 envelope of unflavored Gelatin
2 C Boiling Water
1/3 C Sugar
1/2 C Port Wine
1/4 C Lemon Juice
1 - 8 ounce package of Cream Cheese, softened
1/2 C Toasted and Chopped Pecans.

Stir together the Jello and the Gelatin and 2 C Boiling Water until dissolved.
Stir in 1 C of the reserved juice from the cherries,sugar,wine and lemon juice.
Stir in Cherries.

Pour 1/2 of the Gelatin mixture into a lightly greased 10 C ring mold or Bundt Pan.
Chill for 2 hours or until set.


Stir together remaining Gelatin mixture, Cream Cheese and Pecans and blend well.

Pour this mixture over the slightly set Gelatin mixture in the mold.
Chill 6 hours or until firm.
Release from the mold onto a serving plate.

Garnish with Whipped Cream and Fresh Cranberries.

Enjoy!
Peace in the Kitchen!

Christmas 2012

It seems that there's never enough time to accomplish everything that we plan to do for the Holidays.
Before you know it, time is up!

This was my first Holiday with a blog and I'm sure I missed posting so many Holiday Recipes.

I hope to add more today, Christmas Day, 2012.

I'm not sure who follows this blog, but I hope you all had a Very Merry Christmas.

Peace to all in the coming year!

Squash Cornbread Muffins!

This is another one of Roger's Recipes that he shared with me from his hometown in Alabama.

It is another Best of the Best Recipe!

400 degree oven
makes 18 muffins

In my hand written recipe book, next to this recipe I wrote .... WOW!

2 boxes of Jiffy Corn Muffin mix, (3 C)
2 cans of Yellow Squash , drained ( I know... canned squash? Yes!
1 1/2 sticks of Butter
3 eggs, beaten
1 1/2 - 8 ounce bags of Natural Crumbles 3 Cheese Mix. ( save some for the tops of the muffins)
1 bag of Season Blend ( peppers,onions and celery) only use 1/2 of the bag.
2/3 C Milk

Place both packages of Jiffy Mix in a large bowl.

In a skillet:
melt 1/2 stick of Butter
Add Season Blend and cook until tender.
Add remaining butter and melt it.

In the Jiffy Mix bowl:
Add eggs and mix well.
Add Season Blend Mixture and Cheese & blend well.
Add Milk and blend.

Squeeze the Squash in your hands to drain the liquid and mash it.

Add the Squash to the mix.

Spray a muffin tin with vegetable spray.
Fill the cups and top with some cheese.
Bake at 400 degrees for 20-25 minutes, the top should be golden brown.

Enjoy!
Peace in the Kitchen!

Squash A-La- Bama !

Dallas, Texas 2002

I've always said that I could write a cookbook about Corn recipes. I could also write one about Squash.

This is one of my Best of the Best  Recipes.

It was shared with me by my very close friend Roger.

Roger was raised in Alabama and this recipe comes from one of his family friends.
We deemed it A-La Bama....  because I have such a connection to France and French Cuisine and Roger and the recipe is from Alabama...... !

Squash A-La-Bama!

1 LB. Yellow Summer Squash ( about 3 medium)
4 TBS stick of Butter, melted
1 Egg, beaten
1/2 C Mayonnaise
2 TBS chopped Onion
2 TBS chopped Green Pepper
2TBS chopped Celery
1 small jar of Pimientos
2 C grated Cheddar Cheese ( hold 1 C for the topping)
1/2 Sleeve of Saltine Crackers, crushed

Or: I have created it with a 10 oz. package of Birdseye Frozen Season Blend ( Onion,Peppers and Celery) and omit the pimientos.

Slice, boil and drain the Squash.
Mix all other ingredients with the Squash.
Bake in a 2 QT. buttered Casserole Dish, uncovered. No Vegetable Spray for this one.

350 degrees for 30 minutes.
Cover the top with the 1 cup of cheese and return for 5 minutes, uncovered.

Enjoy!
Peace in the Kitchen!

Dan Dan's Chile Con Queso

Christmas 2012!
I'm paying homage to some of my favorite people.

Dan Dan was Taylor Mosher's Grandmother, she was one of my favorite people in the world!

This recipe has a Texas history, too complicated to blog about, but it's a family story!
This recipe was a family staple whenever we visited Dan Dan!

You can tell it's a family recipe by the way it's written.
It's absolutely one of my Best of the Best recipes.

Here it is in it's original format!

Saute an onion in 2 TBS oil.
Add 1/4 C. water, a couple of cloves, minced garlic, 1 large can of diced green chiles.

Cook 1 minute to soften the garlic & chiles.
Add a couple of small chopped tomatoes.
Grate a package of Jack Cheese.
Melt it into the mixture, stirring constantly.
Just before serving, add a little canned milk, don't boil!

Serve with your favorite Tortilla Chips.

Enjoy!
Peace in the Kitchen!

Marie Gallagher's Curried Fruit Casserole, Palatine, Illinois, 1977

Christmas Eve, 2012!

Today I pay homage to a dear family friend, Marie Gallagher. She recently celebrated her 90th birthday.

I became friends with the Gallagher family in the early 70's.

Marie used to make this casserole and I loved it. She shared this recipe with me in 1977.

It's in my book of recipes that I started in Steamboat Springs, Colorado in 1974, when Jay Gallagher and I lived there.

Marie Gallagher's Curried Fruit Casserole, Palatine, Illinois, 1977.

1- 15 oz. can of Pears, sliced
1- 15 oz. can of Peaches, sliced
1- 15 oz. can of Apricots
1- 15 oz. can of Chunked Pineapple
1 small jar of Maraschino Cherries
1 tsp Curry Powder
1 tsp Cinnamon
3/4 C Brown Sugar
1/3 C Melted Butter
Butter for greasing the pan

Drain all fruit, arrange lightly in a buttered casserole dish
Mix together, Curry,Brown Sugar and Melted Butter & pour over the fruit.
Bake at 350 degrees for 1 hour. It can bake for 2-3 hours without harm

Thank you Marie, I know you celebrated a wonderful 90th birthday, with all of the kids!
I wish I could have been there!
And thank you for sharing this delicious recipe!

Enjoy!
Peace in the Kitchen!

Pecan Sandies

One of my favorite cookies are Pecan Sandies. I think anything that has Pecans in it could be considered a favorite of mine.

  

1/2C Butter
1/2 C Brown Sugar
1/2 C Sugar
1 Egg, lightly beaten
1 1/2C Flour
1 1/2 tsp Vanilla
1 1/2 C chopped Pecans
Confectioner's Sugar

Microwave the Butter in a bowl large enough to hold the remaining ingredients.
To the Butter, add:
Brown Sugar
Sugar
Egg
Flour
Vanilla
Mix well and add Pecans

Use a small cookie scoop and drop dough 2" apart onto a cookie sheet and bake at 350 degrees for 8-10 minutes. 

Remove Pan from Oven.

Transfer Cookies to a Cooling Rack over the Sheet Pan,  Roll in Confectioner's Sugar and allow to cool completely.

Enjoy!

Peace in the Kitchen!

Brussels Sprouts with Cranberries and a Balsamic Reduction

Yes, it's Brussels with an S.
I recently discovered the correct spelling!

 I'm making these for Christmas dinner.

3 lbs. of Brussels Sprouts
1/2 C Olive Oil
1 C dried Cranberries
Salt and Pepper

Trim the sprouts and cut the larger ones in half.
Arrange in a single layer in a Roasting Pan, drizzle with the oil.
Roast them for 30 minutes at 375 degrees.

Balsamic Reduction Syrup:

2 C Balsamic Vinegar:
Bring to a boil over medium low heat in a small saucepan
Cook for 10 - 20 minutes until it looks like a thick glaze
Remove to a bowl or a Salad Dressing Cruet
Cool completely

Drizzle the reduction over the sprouts, sprinkle on the Cranberries, Toss and Serve!

Enjoy!
Peace in the Kitchen!

Tamale Cobbler / Regular and Vegetarian

Just because I'm Vegetarian doesn't mean I have to sacrifice a good recipe.

I transform many recipes to  be Vegetarian. 

This is a favorite, as well as a Vegetarian King Ranch Casserole.

Vegetarian Tamale Cobbler

1- 12 ounce package of Vegetarian Ground Beef, browned in a little vegetable oil. ( I use the brand, Quorn) ( Yves makes a good one too). 1 pound of ground beef for all you others! Just brown it.
1- 15oz. can of Black Beans, drained
1 - 15oz. can of Chili Beans, drained
1 can , 14 1/4 ounce Fiesta Style Corn or Mexi Corn, drained
1 jar, 30 ounces of your favorite Salsa , I prefer a chunky version.
1/2 tsp Cumin
1/2 tsp Chili Powder ( homemade recipe follows)
1/4 tsp garlic salt
1- 8oz. container of sour cream
1 C Shredded Mexican Style Cheese
1 box of corn muffin mix, prepared according to instructions, but not baked.

Homemade Chili Powder:
2 TBS Paprika
2 tsp Oregano
1 1/4 tsp Cumin
1 1/4 tsp Garlic Powder
1 1/4 tsp Cayenne Pepper
3/4 tsp Onion Powder
Make a bunch and store it in a jar in your Pantry! ( Texans always have it on hand)!

Combine Beef, Black Beans, Chili Beans,  Corn, Salsa, Cumin, Chili Powder, Garlic Salt, Sour Cream and Cheese in a large bowl and mix well.
Pour into a greased 2 1/2 QT Casserole.
Evenly drop the prepared Muffin Mix by heaping tablespoons onto the mixture.
Bake at 375 degrees for 40 minutes. The top should be golden brown.

Enjoy!
Peace in the Kitchen!

Sweet Pepper Relish and Jalapeno Relish

Texans loves hot, spice, Tex-Mex, Jalapenos and Chutneys!
We love Salsa's of any kind.
We have stores dedicated to Salsa.
There are hundreds of varieties.

12 Red Bell Peppers , chopped
12 Green Bell Peppers, chopped
3 Large Onions, chopped
1 quart of white vinegar
2 C sugar
1 1/2 TBS salt

I add a few Jalapenos that are Julienned.

Place peppers in a saucepan and cover them with boiling water and let stand for 5 minutes.
Drain and repeat for 10 minutes.
Drain again
Add onions

In another pan, boil for 5 minutes:
Vinegar
Sugar
Salt

Add peppers and onion mixture to the vinegar and cook on medium heat until it boils again.
Store in canning jars in the refrigerator.



Jalapeno Relish:
This is another Best of the Best Recipes!

1 lb. Jalapenos
1 Medium Onion, 1/2 lb.
 4 Medium Carrots, 1/2 lb.
1 Large Red Pepper, stemmed and seeded
3 1/2 C Sugar
2 C Apple Cider Vinegar
1 TBS Mustard Seeds
1 TBS Dill Seeds

Cut Jalapenos in half,seed them and julienne into 1/4" strips
Clean and julienne remaining vegetables

Combine Sugar and Vinegar in a stainless steel stockpot over medium heat and cook until the Sugar is dissolved completely.
Add Vegetables and bring to a boil, then simmer for 30 minutes, until it begins to thicken.
Add Spices & continue to simmer for an additional 45 minutes.
Remove
Cool to room temperature
It will continue to thicken as it cools
Drain most of the liquid and store in a covered container in the refrigerator.
Keeps up to two weeks refrigerated
May be canned and stored for future use.

Enjoy!
Peace in the Kitchen!