Texas Pecans

I have many recipes for flavored nuts. There are several posted on the blog.
Here's another favorite.

Texas Pecans:

2 TBS butter
1/4 C Worcestershire Sauce ( I use a vegetarian version)
1 TBS Ketchup
2 dashes of Tabasco Sauce
4 C pecan halves
salt

in a saucepan, melt butter and add:
Worcestershire Sauce
Ketchup
Tabasco

Stir in pecans
Pour into a glass baking dish in a single layer
Bake at 400 degrees for 20 minutes
Stir often
Pour onto Paper Towels
Sprinkle with salt.

Enjoy!
Peace in the Kitchen!

Pecan Torte

I live in Texas, we love pecans. I have so many recipes that include pecans. If a recipe says to add nuts, my first choice is always pecans.
I reference Rum Chata in this recipe. It's a Rum Cream Liqueur.

Pecan Torte:

3  pecans
6 eggs, separated
1 1/2 C sugar
3 TBS flour
1 tsp salt
3 TBS dark rum or Rum Chata if available.( I only use Mount Gay, Barbados Rum, in any recipe requiring rum).
1/2 C heavy cream
2 TBS confectioner's sugar
1 C chocolate chips
1/2 C sour cream

Chop pecans finely in a food processor, 1 C at a time

In a bowl, with a hand mixer:
beat yolks until light
Beat in:
sugar
flour
salt
2 TBS Rum or Rum Chata

Fold in Pecans and mix well.

In a bowl, beat egg whites until stiff
Fold into the pecan mixture

Pour the batter into  3 - 8" or 2 - 10" cake pans greased with my Pan Release mixture ( on the blog under Tips, Hints and More)

Bake at 350 degrees for 25 minutes
Cool completely.

Just before serving:
Whip cream with confectioner's sugar and 1 TBS of Rum or Rum Chata.
Spread between layers

Melt chocolate chips in a glass bowl ( microwave or over a double boiler)
Fold in Sour Cream
Ice the top of the cake.

Enjoy!
Peace in the Kitchen!

Chocolate Skillet Cake

I got this recipe from a friend. My friend mis placed it and called me for it. After I gave it to them, I couldn't find it. I thought I had posted it on the blog and was unable to find it. It was discovered today in my many archived recipes so, I am posting it here incase I need to share it again! It is a vintage recipe that's been around for generations. I've made it many times and will continue to!
If you've never tried it, it's quite simple and delicious.

Chocolate Skillet Cake:

1C flour
1/2 tsp baking soda
1 C sugar
1/4 tsp salt
1/4 C butter
1/4 C vegetable oil
2 TBS cocoa powder
1/2 C water
1/4 C buttermilk
1 egg
1 tsp vanilla

Frosting:

1/4 C butter
2 TBS cocoa powder
4 TBS milk
2 C confectioner's sugar
1C chopped pecans
1/2 tsp vanilla


In a Bowl, whisk:
flour
baking soda
sugar
salt
Set aside

Put a 10"-12" Cast Iron Skillet on medium heat
Melt butter in the skillet

Whisk in:
oil
cocoa powder
water
Bring to a simmer

Remove from heat
Add dry ingredients and combine well
Whisk in:
buttermilk
egg
vanilla
stir until smooth

Place skillet in a 350 degree oven
Bake 15-20 minutes, until set

As soon as the cake comes out of the oven, set it aside and make the frosting.

Frosting:
In a saucepan, heat to a simmer:
butter
cocoa
milk
Remove from heat and whisk in:
confectioner's sugar
pecans
vanilla

Pour the warm frosting over the warm cake and spread evenly with a spatula.

Enjoy!
Peace in the Kitchen!

German Chocolate Cake Squares

I love recipes made with cake mixes. Here's a simple recipe, easy to put together and always a hit at a family gathering. It's also a great 9" X 13" pan recipe. I did an entire story on the blog about the history of the 9"X13" baking pan, complete with recipes. Check it out sometime!


German Chocolate Cake Bars:

1 - German Chocolate Cake mix
2 eggs, beaten
1/4 C water
1/4 C brown sugar
1/4 C butter, softened
3/4 C chopped pecans
1 - 12oz. package of chocolate chips

In a bowl, mix:
cake mix
eggs
water
sugar
butter

Grease the pan with my Pan Release recipe or use a Baking Spray
Pour the batter in the pan
Sprinkle the top with the Nuts and the Chips

Bake at 350 degrees for 20-25 minutes.
Cool completely.
Cut into squares.

enjoy!
Peace in the Kitchen!

Red Pepper Dip

I'm fascinated with red peppers right now. I've been searching for good dips. Here's one that I like. It's flavorful, it goes together quickly, it has few ingredients and I usually have all of the ingredients on hand except the peppers.

2 red peppers, cut in half and seeded
3/4 C cream cheese, softened.
1 C sour cream
1/4 tsp salt
1/4 tsp paprika
1/8 tsp cayenne pepper


Put the peppers, cut side down in a covered microwavable dish.
Microwave the peppers for 8 - 10 minutes, they should be tender.
Remove them to a bowl of ice water and remove the skin.
Place everything in a food processor and puree until smooth.
Chill completely.

Serve with chips or toasted sliced of baguette bread.

Enjoy!
Peace in the Kitchen!

Vegetarian Mushroom Loaf with Sun Dried Tomato Pesto, Sweet Potato Fries with Tex - Mex Dipping Sauce

I ate at an amazing restaurant this week. They served a version of the recipes that I'm posting today.
I was not able to find the exact recipes, so, I decided to create my own adaptation.
The following are my versions of the recipes.


Vegetarian Mushroom Loaf:

I want to add a note here about baking and presenting the Mushroom Loaf.
You could press the mixture into round Food Ring Baking Molds and bake them on a baking sheet pan as directed.  They were served like that in the restaurant and referred to as a mushroom "cake". It would simply make a nicer presentation for guests. I would also consider baking it in a muffin tin for individual servings. I posted a story about muffin tin recipes too.

2 large onions, finely diced
1 C chopped fresh mushrooms ( I recommend Portobello if available)
1/4 C finely chopped green pepper
2 TBS butter
3 C grated carrot
1 1/2 C diced celery
5 eggs, beaten
1/2 C shipped walnuts
1/4 C unsalted sunflower kernels
1/2 tsp salt
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp pepper
3 C soft whole wheat bread crumbs from about 6 slices

Heat butter in a skillet and saute:
onions
mushrooms
green pepper
cook until tender

In a bowl:
mushroom mixture
carrots
celery
eggs walnuts
walnuts
seeds
salt
basil
oregano
pepper
Mix well
Stir in bread crumbs

Spray a 9"X5" loaf pan with vegetable spray
line the bottom with waxed paper
place mixture in the pan
Bake at 350 degrees for 1 hour
Remove from the oven and let it rest for 10 minutes before serving
Serve with Sun Dried Tomato Pesto.

Sun Dried Tomato Pesto:

4 oz. sun dried tomatoes, chopped. ( if using the ones in oil, drain them and use the oil as directed in the instructions below) otherwise, dried tomatoes will be re- hydrated.
2 TBS chopped fresh basil leaves
2 TBS chopped fresh parsley
1 TBS minced garlic
1/4 C chopped pine nuts
3 TBS fine diced onion
1/4 TBS balsamic vinegar
1 TBS tomato paste
1/3 C crushed tomatoes, drained
1/4 C red wine
1/2 C olive oil
1/4 C grated parmesan cheese
salt to taste

Place dried tomatoes in a bowl and cover with warm water ) or use the oil in the tomatoes to replace the oil in the recipe.

In a food processor:
Sun dried tomatoes
basil
parsley
garlic
pine nuts
onion
Process until well blended

Add:
vinegar
tomato paste
crushed tomatoes
wine
Process until incorporated

Stir in:
Oil ( this is where you would use the oil if using a jar of sun dried tomatoes)
Cheese
Salt , to taste

Sweet Potato Fries:

1 sweet potato per person
potato starch
vegetable oil
salt
pepper
adobo seasoning, to taste

Peel potatoes
Cut into fries
Toss in a large zip lock bag with a few TBS of vegetable oil and potato starch to coat them well.
Add salt , pepper, and adobo seasoning, shake well

Place on a baking sheet in a single layer / don't crowd them
Bake at 450 degrees for 15 minutes or until crispy.

Serve with Tex - Mex Dipping Sauce.


Tex - Mex Dipping Sauce:
In a bowl,

1/2 C mayonnaise
2 TBS minced onion
2 TBS diced Roma tomatoes
1 TBS buttermilk
1 TBS white vinegar
2 tsp minced fresh cilantro
1 tsp canned, diced green chiles
3/4 tsp paprika
1/2 tsp sugar
1/4 tsp salt
1/8 tsp dried dill
1/8 tsp cumin
1/8 tsp cayenne pepper

Combine well, cover and refrigerate at least 1 hour before serving.
Store covered in the refrigerator

Enjoy!
Peace in the Kitchen!

Hatch Chile Madeleines

I love classic Madeleines. I make Cornbread Madeleines so I thought I'd add Hatch Chiles to Madeleines for a Texas version.
You could use canned, chopped Green Chiles instead of fresh Hatch Chiles. It's Hatch Chile Season here. There are festivals at every market. I recently took a cooking class featuring Hatch Chiles and I blogged about it.
Here's my latest obsession with Hatch Green Chiles.

3 - 5 Roasted Hatch Chiles, finely diced ( or use 1- 4oz. can of Diced Green Chiles), drain well. I also use canned Hatch Chiles.
1 small onion, finely diced
2 C grated Hatch Jack Cheese ( Pepper Jack can be used if you don't have access to Hatch Jack)
4 TBS butter, melted
2 C cornmeal
1/2 C flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs, beaten
2 C buttermilk
1/8 tsp cayenne pepper

Pre heat oven to 400 degrees
2 Madeleine Pans ( One will do, but with two you can bake them all at the same time)

Whisk together, in a small bowl:
cornmeal
flour
baking powder
baking soda
salt
cayenne pepper

In a separate bowl. combine:
eggs
buttermilk
Combine dry ingredients with wet ingredients

Fold in:
Hatch Chiles
Onion
Cheese

Divide batter among the molds and bake at 400 degrees for 30 minutes or until lightly browned.
Remove from oven and tap the pan on a hard surface to release the madeleines.
Cool them completely on a wire rack.

Enjoy!
Peace in the Kitchen!


Recipe#2:


2 tsp Olive Oil
1/4 tsp diced onion
1 C Cornmeal
1 C Flour
1 TBS Baking Powder
1/2 tsp Salt
1 Large Egg
1 C Whole Milk
4 TBS Honey
5 TBS Butter, melted, room temperature
1/2 C chopped Hatch Chiles
1/2 C Grated Monterey Jack Cheese


Preheat the oven to 350 degrees.
Prepare Madeleine Pans, brush them with my Pan Release Mix (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each and keep it refrigerated in a jar. I always have it available for all of my baking needs.
I have Madeleine Pans and Financiers Pans that I use for this recipe.

In a skillet on medium heat:
Heat the Olive Oil
Add Onion for 5 minutes.
Set aside to cool.

In a mixing bowl:
Cornmeal
Flour
Baking Powder
Salt
Whisk well.

In a small bowl:
Eggs
Milk
Butter
Honey
Whisk well.

Add the wet ingredients to the dry ingredients and Whisk to combine.
Fold in the Onion, Hatch Chiles and the Cheese, by hand.
Fill the Madeleine molds with 1 TBS of batter.
Bake for 10 - 12 minutes.

Serve with your favorite Picante Sauce.

Enjoy!
Peace in the Kitchen!