I hesitated to post this recipe because I didn't think anyone would make them. Now that I have posted vintage recipes, I decided to write about this hors d'oeuvres.
My mother made these when I was a child. I think she served them at every New Year's Eve Party as far back as the mid fifties. I use to eat them like candy.
I remember making them myself sometime in the eighties for New Year's Eve. I also had a retro 50's and 60's party not so long ago and served these.
I still love them and I need to make them again soon.
I don't think I need an occasion anymore.
Cheese Olive Bites:
1 C grated sharp cheddar cheese
1/2 C flour
3 TBS butter
green olives ( the recipe doesn't state this, but the olives are pimento stuffed)
It also never mentioned how many it makes...... and I never added it.
That's one of the things I love about those vintage family recipes that were made often, all you needed to know was that you made them often and it didn't matter if anyone else needed to make them.
My mother in law has many recipes that don't even tell how many cups or tablespoons of an ingredient are needed, she just knew!
Mix cheese, flour and butter together to form dough around the olives.
Place them on a cookie sheet and bake at 350 degrees for 10 - 20 minutes.
I started baking them on a Silpat lined cookie sheet.
The next time I make them, I may post the amount that it makes.... or not!
Enjoy!
Peace in the Kitchen!
Sunday, July 7, 2013
Skillet Apple Cake
I have a vast collection of Cast Iron. It may very well be my favorite cookware. Some of my pieces are as non stick as any manufactured non stick cookware. I always had issues buying non stick cookware. I take very good care of my Cast Iron and it serves me well.
I have many recipes from vintage, to family favorites, and here's just another great Apple recipe.
I grew up in Michigan and we were surrounded by Apple Orchards. My Grandmother had many recipes with Apples as the main ingredient.
This was one of Aunt Faye's family favorites.
Skillet Apple Cake
3/4 C granulated sugar
3/4 C brown sugar
1/2 C butter
Cream both sugars and butter together in a stand mixer or by hand
Cream them well until the sugars are well incorporated.
Add:
2 eggs
1/8 tsp salt
1 1/2 C flour
1 tsp cinnamon
1 tsp nutmeg
1 tsp baking soda
Continue mixing until well blended
Fold in 4 C ( 2 large) peeled cored and sliced Apples. ( I use my apple, peeler, corer gadget) I've posted a photograph of it with another Apple recipe) My favorite baking Apples are Jonagold.
Pour the batter into a 12" Cast Iron Skillet
Bake at 350 degrees for 25 minutes
Remove from the oven and while it's still hot, drizzle the following topping over the cake and return it to the oven to continue baking.
Topping:
2TBS butter, melted
3 TBS milk
1 1/2 C brown sugar
Mix well in a small bowl and cover the hot cake with the topping
Return to the oven and continue to bake for an additional 25 minutes.
Option:
After the cake is finished baking, top with 1 C chopped pecans or Walnuts.
Serve with Whipped Cream or Vanilla Ice Cream
Enjoy!
Peace in the Kitchen!
I have many recipes from vintage, to family favorites, and here's just another great Apple recipe.
I grew up in Michigan and we were surrounded by Apple Orchards. My Grandmother had many recipes with Apples as the main ingredient.
This was one of Aunt Faye's family favorites.
Skillet Apple Cake
3/4 C granulated sugar
3/4 C brown sugar
1/2 C butter
Cream both sugars and butter together in a stand mixer or by hand
Cream them well until the sugars are well incorporated.
Add:
2 eggs
1/8 tsp salt
1 1/2 C flour
1 tsp cinnamon
1 tsp nutmeg
1 tsp baking soda
Continue mixing until well blended
Fold in 4 C ( 2 large) peeled cored and sliced Apples. ( I use my apple, peeler, corer gadget) I've posted a photograph of it with another Apple recipe) My favorite baking Apples are Jonagold.
Pour the batter into a 12" Cast Iron Skillet
Bake at 350 degrees for 25 minutes
Remove from the oven and while it's still hot, drizzle the following topping over the cake and return it to the oven to continue baking.
Topping:
2TBS butter, melted
3 TBS milk
1 1/2 C brown sugar
Mix well in a small bowl and cover the hot cake with the topping
Return to the oven and continue to bake for an additional 25 minutes.
Option:
After the cake is finished baking, top with 1 C chopped pecans or Walnuts.
Serve with Whipped Cream or Vanilla Ice Cream
Enjoy!
Peace in the Kitchen!
Saturday, July 6, 2013
Aunt Faye's Sour Cream Cake
Here's another vintage cake recipe from Aunt Faye, made in the Classic 9 1/2" fluted cake pan.
16 TBS Butter, room temperature
( apparently it's important to use both)
3 C sugar
6 large eggs
2 TBS vanilla
3 C flour, sifted
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 C sour cream
In a bowl, cream together margarine, butter and sugar.
Add eggs, 1 at a time, beat well to completely combine before adding another egg
Add vanilla
Sift together, in another bowl:
flour
baking soda
baking powder
salt
Add the dry ingredients and sour cream alternately to the wet ingredients until all are combined well and the batter is smooth.
Pour the batter into the pan that has been greased and floured ( or use my Pan Release Recipe).
Bake at 325 degrees for 1 hour . Test with a toothpick that comes out clean.
Cool about 15 minutes and invert onto a serving platter
Enjoy!
Peace in the Kitchen!
16 TBS Butter, room temperature
( apparently it's important to use both)
3 C sugar
6 large eggs
2 TBS vanilla
3 C flour, sifted
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 C sour cream
In a bowl, cream together margarine, butter and sugar.
Add eggs, 1 at a time, beat well to completely combine before adding another egg
Add vanilla
Sift together, in another bowl:
flour
baking soda
baking powder
salt
Add the dry ingredients and sour cream alternately to the wet ingredients until all are combined well and the batter is smooth.
Pour the batter into the pan that has been greased and floured ( or use my Pan Release Recipe).
Bake at 325 degrees for 1 hour . Test with a toothpick that comes out clean.
Cool about 15 minutes and invert onto a serving platter
Enjoy!
Peace in the Kitchen!
Amaretto Pecan Cake
This cake is baked in a Classic 9 1/2" fluted cake pan that had been buttered/floured or greased with my Pan Release Recipe ( found on the blog under Tips, Hints and More) it's the only mixture I use for greasing anything I bake.
This cake has an Amaretto Sauce.
1/2 C chopped pecans
1 box of yellow cake mix
1 (3.5 oz.) package of vanilla pudding and pie mix
4 eggs
1 stick of butter, melted
1/2 C vegetable oil
1/2 C water
1/2 C amaretto
Pour the pecans in the bottom of the cake pan
In a bowl, combine:
cake mix
pudding mix
whisk together
Add :
eggs
butter
oil
water
amaretto
Mix together until very well combined ( at least 2 minutes)
Pour batter into the pan
Bake at 325 degrees for 50 minutes, or until a toothpick inserted come out clean
Make the following sauce:
In a sauce pan, slowly heat 1 stick of butter and 1 cup of sugar until the sugar is completely dissolved.
Remove the pan from the heat and whisk in 1/4 cup of Amaretto.
Continuing whisking until well combined
While the cake is still hot, in the pan,poke it with a lot of tiny holes using a toothpick or fork
Pour half of the sauce over the cake and let it sit awhile to soak up the sauce.
Invert the cake onto a serving platter and pour the rest of the sauce over the cake and serve.
This cake can also be made with Rum, Brandy or Kirschwasser, instead of Amaretto
Enjoy!
Peace in the Kitchen!
This cake has an Amaretto Sauce.
1/2 C chopped pecans
1 box of yellow cake mix
1 (3.5 oz.) package of vanilla pudding and pie mix
4 eggs
1 stick of butter, melted
1/2 C vegetable oil
1/2 C water
1/2 C amaretto
Pour the pecans in the bottom of the cake pan
In a bowl, combine:
cake mix
pudding mix
whisk together
Add :
eggs
butter
oil
water
amaretto
Mix together until very well combined ( at least 2 minutes)
Pour batter into the pan
Bake at 325 degrees for 50 minutes, or until a toothpick inserted come out clean
Make the following sauce:
In a sauce pan, slowly heat 1 stick of butter and 1 cup of sugar until the sugar is completely dissolved.
Remove the pan from the heat and whisk in 1/4 cup of Amaretto.
Continuing whisking until well combined
While the cake is still hot, in the pan,poke it with a lot of tiny holes using a toothpick or fork
Pour half of the sauce over the cake and let it sit awhile to soak up the sauce.
Invert the cake onto a serving platter and pour the rest of the sauce over the cake and serve.
This cake can also be made with Rum, Brandy or Kirschwasser, instead of Amaretto
Enjoy!
Peace in the Kitchen!
Summer Squash Casserole
There are so many variations of Summer Squash and Zucchini Casseroles. I happen to have quite a selection of recipes. Every time I find one, I consider it to be my favorite. Consequently, I have amassed a collection of favorites! Here's another one:
Summer Squash Casserole:
This one is baked in a 2 quart enamel cast iron casserole. We have a collection of vintage casserole pans from Belgium.
3 C un peeled and diced yellow summer squash
1 large sweet onion, chopped
1/2 C grated parmesan cheese
1/2 C grated cheddar cheese
1/2 C vegetable oil
1 C Bisquick Mix ( home made Bisquick recipe at the end for those that don't have access to Bisquick Mix;
4 eggs, beaten
4 TBS minced fresh parsley
1 tsp salt
1/2 tsp black pepper
In a large bowl, combine all ingredients and coat the squash well.
Spray the pan with a vegetable cooking spray and add the squash
Bake at 350 degrees for 35 - 40 minutes until golden brown
Home Made Bisquick Mix:
6 C flour, unbleached
3 TBS Baking Powder
1 1/2 tsp Baking Soda
1 TBS salt
3 TBS sugar
1 1/2 sticks of unsalted butter, chilled and cubed
In a large bowl that will accommodate more than 5 cups of flour, whisk together everything except the butter.
Use a pastry blender or two forks and cut in the butter until it becomes a coarse meal without any big pieces of butter. Store the mixture in a jar in the refrigerator.
Enjoy!
Peace in the Kitchen!
We bought the Summer Squash from a farmer at our local market. They told us the Summer Squash and Zucchini were planted adjacent to each other. They actually cross pollinated and produced the yellow squash with green designs on them. Some of them had much more green and a more intricate design.
Summer Squash Casserole:
This one is baked in a 2 quart enamel cast iron casserole. We have a collection of vintage casserole pans from Belgium.
3 C un peeled and diced yellow summer squash
1 large sweet onion, chopped
1/2 C grated parmesan cheese
1/2 C grated cheddar cheese
1/2 C vegetable oil
1 C Bisquick Mix ( home made Bisquick recipe at the end for those that don't have access to Bisquick Mix;
4 eggs, beaten
4 TBS minced fresh parsley
1 tsp salt
1/2 tsp black pepper
In a large bowl, combine all ingredients and coat the squash well.
Spray the pan with a vegetable cooking spray and add the squash
Bake at 350 degrees for 35 - 40 minutes until golden brown
Home Made Bisquick Mix:
6 C flour, unbleached
3 TBS Baking Powder
1 1/2 tsp Baking Soda
1 TBS salt
3 TBS sugar
1 1/2 sticks of unsalted butter, chilled and cubed
In a large bowl that will accommodate more than 5 cups of flour, whisk together everything except the butter.
Use a pastry blender or two forks and cut in the butter until it becomes a coarse meal without any big pieces of butter. Store the mixture in a jar in the refrigerator.
Enjoy!
Peace in the Kitchen!
We bought the Summer Squash from a farmer at our local market. They told us the Summer Squash and Zucchini were planted adjacent to each other. They actually cross pollinated and produced the yellow squash with green designs on them. Some of them had much more green and a more intricate design.
I feel lazy today!
I need to get it together and figure out what I'm going to post today....
More to come.......
I'm still tired from the 4th of July festivities.
We had some great food.
I made my All American Macaroni Salad and a Frozen Margarita Pie.
My wife made a Roasted Corn Salad. I need to see if I posted that recipe on the blog.
We had all of the traditional dishes for a great celebration with neighbors.
Enjoy!
Peace in the Kitchen!
More to come.......
I'm still tired from the 4th of July festivities.
We had some great food.
I made my All American Macaroni Salad and a Frozen Margarita Pie.
My wife made a Roasted Corn Salad. I need to see if I posted that recipe on the blog.
We had all of the traditional dishes for a great celebration with neighbors.
Enjoy!
Peace in the Kitchen!
Thursday, July 4, 2013
Vegetarian Shrimp Burgers
1 lb. of Sophie's Kitchen Vegan Shrimp
1/3 C chopped onion
1/4 C mayonnaise
1/4 tsp lemon juice
1 egg , beaten
2 tsp freshly chopped tarragon leaves
1/4 tsp paprika
salt and pepper to taste
1 TBS vegetable oil
1 TBS butter
Burger Rolls, Tartar Sauce and Lettuce
Place shrimp in a food processor and pulse , just until ground, not over pulsed
Place in a bowl and add:
onion
mayonnaise
1/4 tsp lemon juice
egg
tarragon
paprika
salt and pepper to taste
Combine well
Form Patties
Heat oil in a skillet
Fry the patties until golden brown , about 4 minutes on each side
Serve on rolls with tartar sauce and lettuce
Enjoy!
Peace in the Kitchen!
Fry
1/3 C chopped onion
1/4 C mayonnaise
1/4 tsp lemon juice
1 egg , beaten
2 tsp freshly chopped tarragon leaves
1/4 tsp paprika
salt and pepper to taste
1 TBS vegetable oil
1 TBS butter
Burger Rolls, Tartar Sauce and Lettuce
Place shrimp in a food processor and pulse , just until ground, not over pulsed
Place in a bowl and add:
onion
mayonnaise
1/4 tsp lemon juice
egg
tarragon
paprika
salt and pepper to taste
Combine well
Form Patties
Heat oil in a skillet
Fry the patties until golden brown , about 4 minutes on each side
Serve on rolls with tartar sauce and lettuce
Enjoy!
Peace in the Kitchen!
Fry
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