Friday, July 12, 2013

Mango Mousse

3  (15oz.) cans of Alphonso Mango Pulp ( no substitutes)
5 packages of plain gelatin in 1 C of boiling water
1 TBS sugar
12 ounces of heavy cream
fruit to fill the center

1 - 10 oz. Bundt Pan ( not a complicated design, keep it simple for easy release)

In a saucepan , slowly warm the pulp on very low heat
Dissolve the gelatin into boiling hot water. Dissolve completely

Pour gelatin into the Mango pulp and add sugar

Cool mixture in the refrigerator until it reaches room temperature

Beat heavy cream until it peaks and fold it into the Mango

Coat  the pan with a vegetable spray
Add mousse and refrigerate 24 hours or up to 48 hours if needed

Dip the pan in warm water quickly to loosen the mousse, loosen sides with a knife

Invert onto a serving platter and refrigerate to firm the mousse again
Decorate the platter with any kind of fresh fruit, inside and around the Mousse.

Peace in the Kitchen!

Skillet Blackberry Jam

Be sure to use a powdered pectin in this recipe. Don't substitute liquid pectin or a low sugar variety.

1 pound ( 4 Cups) fresh blackberries
3/4 C sugar
2 TBS powdered fruit pectin
1 TBS fresh lemon juice

Mash berries with a potato masher or a fork, in a large bowl.

In a 12" non stick skillet, combine berries,sugar, pectin, lemon juice.
Boil, stirring occasionally until slightly thickened, about 7 minutes.
Transfer jam to a large ,shallow bowl, cover the surface with waxed paper, refrigerator. Chill until softly set, at least 30 minutes. The jam will set further if chilled longer.

Peace in the Kitchen!

Pineapple Sangria

3 C pineapple juice
1 bottle dry white wine, Chardonnay or Sauvignon Blanc
1 C pear or apricot brandy
2  cans of pineapple chunks, drained
1 can of pineapple soda

Pour all ingredients into a pitcher and chill well.
Serve over ice

Peace in the Kitchen!

Cast Iron Irish Soda Bread

I love handmade bread. I don't make it often enough. My aunt had a great recipe for Stoned Ground Whole Wheat Irish Soda Bread. It's one of my favorite bread recipes. Here's another good Soda Bread recipe. It's make in a Cast Iron Skillet, that adds to the goodness and the homemade factor!

Cast Iron Irish Soda Bread.

4 C flour
3 TBS sugar
1 tsp baking soda
1 tsp salt
2 C raisins ( I use 1 C golden and 1 C dark)
2 C buttermilk
1 large egg, beaten

Grease a 10" cast iron skillet generously with Crisco or any vegetable shortening

In a bowl, combine:
baking soda
Whisk gently to blend

Stir in raisins to coat well with the flour mixture

Make a well in the center and add the buttermilk and eggs.
Stir until a stiff dough is formed
Mix with floured hands at this stage
Remove the dough and mound it in to the skillet to form a round loaf

Lightly moisten hands with water and smooth the top
With a serrated knife dipped in flour, score the top with an X - 1/2 " deep

Bake for 1 hour at 375 degrees

Peace in the Kitchen!

Southern Fruit Pie

I'm not sure of the origin of this recipe. I believe it's Mennonite/Amish. Raisin pie is one of my favorites when we visit my relatives in Kansas. I've mention before that it was one of my father in law's favorites too. I've had it for quite awhile.
I'm confused about the title because the only ingredients that are fruit, are the raisins and coconut.
However, it's really good, so I forgive the title. I could have renamed it, but it's a vintage recipe and I respect that. It's quite simple too!

1 C butter
2 C sugar
4 eggs
1 tsp vanilla
1 C chopped pecans
1 C coconut
1 C raisins

Melt butter
Add sugar and mix well

Add remaining ingredients
Pour into a 9" unbaked pie shell
Bake at 325 degrees for 45 minutes

Peace in the Kitchen!

Chocolate Baked Doughnuts..... or Strawberry, or Lemon, or German Chocolate or ?

I know that many of my recipes are not the healthiest, but they sure are delicious. Maybe all things in moderation!
I have given up a lot of fried foods including fried doughnuts. I previously posted a recipe for Baked Apple Cider Doughnuts that are tasty . Here's a good recipe for Chocolate Baked Doughnuts. You can use any flavor of Cake Mix and any flavor of Frosting....... Strawberry/Strawberry ? Lemon/Lemon ? German Chocolate? German Chocolate... with a bit of Coconut after the Glaze.... The combinations are endless!

3/4 C Super Moist Devil's Food Cake Mix ( or use any flavor combination of Cake Mix and Frosting)
1 C Bisquick Mix
1/4 C Sugar
1/2 tsp salt
3/4 C Milk
2 Eggs, beaten

2 Doughnut pans sprayed with a Vegetable Spray

Glaze..... sorry, I had to include this! So these aren't looking too healthy either, but just keep thinking about the flavor!
1/2 C Chocolate Frosting....... Betty Crocker Rich and Creamy.... and delicious, remember?
1 TBS + 1 tsp water........ the healthy part! We all need more water!

In a bowl:
Mix all dry ingredients
Blend in wet ingredients
Mix well

Fill wells 3/4 full
Bake at 325 degrees for 8 - 10 minutes
Cool in pan 10 minutes
Remove Doughnuts to a wire rack and cool completely

In a bowl:
Simple mix Frosting and water until smooth
Dip Doughnuts in the glaze.

Peace in the Kitchen!

Monday, July 8, 2013

Skillet Apples

Here's another version of Apples baked in a Cast Iron Skillet.

1 C butter, melted in a 10" Cast Iron Skillet or Pie tin
Peel and Slice 1 Jonagold Apple
Place Apple slices in a bowl with enough Brown Sugar to coat the slices well
Scatter the Apple Slices in the Pan

In a bowl, mix well:
1 C Heavy Cream
4 large Eggs, beaten
1 C flour, gradually added
Mix well

Pour the batter over the Apples

Bake at 425 degrees for 20 minutes
Serve topped with Vanilla Ice Cream or Whipped Cream

Peace in the Kitchen!